Modernized Chicken A La King is my idea of taking a traditional dish up a notch. I think chicken a la king is comfort food – and a good use of left over roast chicken. But, tinned asparagus and tinned mushrooms, even though they make the dish easy to make, do not make the dish anything special. Don’t get me wrong, I love tinned foods, especially tomatoes which I use a lot. But, nothing beats fresh.
Modernized Chicken A La King
- 6 mushrooms
- 10 mls truffle oil
- 2 chicken breasts
- olive oil for drizzling
- 125 mls cream
- 5 mls arrow root
- fresh asparagus for serving
- Preheat the oven to 180° Celsius
- put the mushrooms and the truffle oil into a blender and mix until a coarse paste is formed
- slit the side of the chicken breast and stuff a third of the mushroom mix into each chicken breast
- season the breast and drizzle the skin with olive oil
- bake for 40 minutes
- add the rest of the mushrooms to a pan and add the cream
- season and allow to simmer
- thicken with the arrow root
- steam your asparagus and serve with the chicken breasts and mushroom sauce
The ingredients in my Modernized Chicken A La King
- Mushrooms: buy firm, unblemished mushrooms that are not at all slimy. Keep in mind that when feeding young children and the elderly, they need to be completely cooked through
- Truffle oil: I buy small bottles of truffle oil that contain extra version olive oil, and truffles. Don’t buy the synthetically flavoured ones. Rather use plain cold pressed extra virgin olive oil instead.
- Chicken breasts: I only use free range chicken and get produce that is trimmed of excess fat.
- Olive oil: use only cold pressed extra virgin olive oil. Store in a dark glass bottle to prevent the oil from going rancid.
- Cream: more often than not I use UHT (box) cream as it means I always have this to hand. It is a worthwhile kitchen hack. If you use fresh cream and it goes sour, you can make butter.
- Arrow root: I prefer arrowroot to corn flour (maizena) as a thickener as it does not have a taste. Make a slurry with it before adding it to your recipe.
- Asparagus: buy in season, firm spears. Break the ends off by snapping where there is natural give.