Poulet à la king facile

Ingrédients

• 1 large red pepper or capsicum (diced)
• 1 large onion (diced)
• 1/4 pound / 115 grams mushrooms (diced or quartered depending on size)
• 1/2 cup frozen peas (defroste)
• 14 ounces / 400 grams cooked chicken (shredded (please see notes below))
• 2 tablespoons butter
• 2 cups / 480 ml milk
• 2 - 3 tablespoons cornflour (or cornstarch)
• 1/2 cup / 120 ml single cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Préparation

1. 1

   Remove the seeds and membranes from the capsicum and cut it into half-inch pieces. Peel the onion and cut it into similar sizes. Wipe the mushrooms with a damp cloth to remove any bits of dirt and cut them into quarters or slices.

2. 2

   Heat the olive oil in a pan

3. 3

   Add the chopped onions and red pepper and saute gently until soft. (About 5 minutes)

4. 4

   Add the chopped mushrooms and cook for a further 3 minutes, or until the mushrooms have softened.

5. 5

   Add the butter and let it melt, then remove from the heat and stir in the cornflour.

6. 6

   Pour in the milk and bring to the boil. Then turn down the heat and stir until the mixture thickens.

7. 7

   Add the peas and chicken, turn the heat to low and simmer for 5 minutes.

8. 8

   Stir in the cream and allow to heat through.

9. 9

   Season with salt and pepper (optional)

10. 10

    Serve on a bed of rice with a leafy green salad on the side