1 Tablespoon Corn starch
two tablespoons cold water
4 – 6 Fresh Sage Leaves
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Eco-friendly Bell Pepper
1 Onion
A few (1 cup) of white-colored mushrooms
two tablespoons Essential Olive Oil
Salt & Pepper
The Sauce:
1/4 cup or 50 g butter
1/2 Cup or 50 g All-purpose Flour
1/2 pint or 250 ml milk
1/2 pint or 250 ml or Chicken broth
3 Tablespoons Fresh Cream
3 Tablespoons Port, Sherry or any other Prepared wine. I personally use Port.
Instructions:
1. First, prepare the chicken by cutting into 1 " pieces and placing inside a bowl. Add some corn starch and water and mix. Put aside.
2. Slice the onion, (not chop) and wash and clean the peppers and slice them length ways as with the photo. Slice the mushrooms thin. Chop the sage leaves and divide into 2. Place half from the chopped sage within the bowl of chicken and blend everything with a few pepper.
3. Utilizing a large fry pan, warm up the essential olive oil as well as on a light heat, saute the onions, mushrooms and peppers until soft. If you want your peppers to possess a ‘bite’ for them, add them once the onions just start to go translucent. *** Don't allow the onions burn or go brown as this makes everything taste bitter.
4. Make use of a slotted spoon and transfer all of the vegetables to some plate, departing any juices within the pan. Turn heat at any height, and add some chicken, stirring so the sides from the meat is rapidly sealed. *** Before adding the chicken, give it a stir within the bowl therefore the corn starch is going to be all around the chicken again. It always settles to the foot of the bowl!
When the chicken is sealed on every side, turn heat off and hang the pan aside. leave the chicken within the pan.
5. Now we result in the sauce. Please adopt these measures and you'll obtain a nice smooth sauce! First melt the butter inside a saucepan, adding the flour.
6. Make use of a wooden spoon and stir perfectly, until it's all combined such as the photo. Keep stirring this combination for one minute on the medium heat. You have to prepare the starch. Then remove in the heat.
7. Begin by adding 3 Tablespoons the milk. Combine while using spoon, stirring until it's combined. Adding 1/three of the milk, again, stir until it's combined.
8. Keep stirring the mix, it will require a few momemts, and you'll get protuberances as with the photo. Don’t worry at this time! The protuberances goes, as long as you stir. Make use of your wooden spoon to make certain no flour is stuck within the sides from the pan. At this time, return the pan to some medium heat, and add some remaining milk.
9. For those who have a hands whisk, change to utilizing it now, and add some remaining chopped sage, and chicken broth. Still stir before the sauce turns into a thickness that you want. It ought to be a ‘coating’ consistency. Have patience, it'll appear immaterial is going on for some time, then all of a sudden, hey presto! The sauce immediately thickens. Keep stirring!
10. If this has thickened, remove in the heat.
11. Return the fry pan towards the heat and add some onions, peppers etc towards the chicken. Adding the sauce towards the pan. Bring the sauce to some boil within medium heat, stirring from time to time. When boiling, add some port and also the cream, stirring so things are combined, then restore towards the boil. Taste the sauce and find out if you want to season with salt & pepper. Once it's boiling, your dinner is prepared! Serve your Chicken A La King with a few lovely grain or perhaps your favorite pasta, and sprinkle some chopped sage for garnish and revel in!
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