Cookbook:Chicken à la King

Ingredients

 * 2 boneless, skinless chicken breasts, cubed
 * 1 tablespoon olive oil
 * 1 small onion, diced
 * 3½ ounces (100 g) sliced white mushrooms
 * 3½ ounces (100 g) chopped pimentos or other mild chile peppers
 * 3 tablespoons (45 g) butter
 * 2 tablespoons (20 g) all-purpose flour
 * Salt to taste
 * Pepper to taste
 * 1 cup (240 ml) milk

Procedure

 * 1) Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.
 * 2) Combine the flour, salt, and pepper in a small bowl or cup.
 * 3) In a saucepan, melt the butter, stir in the flour mixture, and cook over medium heat for about a minute.
 * 4) Add the milk and stir till thickened.
 * 5) Add the chicken and vegetable mixture to the sauce; stir together and cook a few more minutes.
 * 6) Serve over biscuits or toast.

Notes, tips, and variations

 * You can add 1–2 cloves of finely diced garlic to the chicken and vegetable mixture; add it last, when the chicken is almost done, because garlic burns quickly.
 * You can add ½ teaspoon chicken bouillon powder to the flour instead of the salt and pepper.
 * You can serve over toasted English muffins, rice, or pasta instead of biscuits or toast.