Easy Chicken à la King

Enlighten me if you know the origins of Chicken à la King, but my father used to order it when he took us out to western style restaurants for Sunday lunch in Hong Kong.  As children we loved it, not something our Chinese maid from a village in Guangdong would cook for us at home. Basically, it's chicken in a white sauce, usually with vegetables such as mushrooms and capsicums.  My version here uses cooked chicken meat left over from another meal.  Quick and easy, done in one pan.  Serve over rice or pasta, a delicious meal is on the table in no time.  Fit for a king.

Serves 4

INGREDIENTS

• 450g / 1lb cooked skinless chicken meat, sliced or torn into bite size pieces
• 150g / 5¼oz green capsicums, deseeded and cut into bite size pieces
• 150g / 5¼oz button mushrooms, sliced
• 75g / 3oz shallots, sliced
• 3 tablespoons olive oil
• 3 tablespoons plain flour
• 1 cup chicken stock
• 200ml / 7fl oz milk
• 1 teaspoon dried or fresh thyme
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper.
• ¼ cup heavy cream
• 2 tablespoons finely chopped fresh parsley, for garnishing

METHOD

1. Heat 3 tablespoons oil in a large frying pan over medium high heat.  Add shallots and sauté for a minute or so until softened.  Add mushrooms and sauté for 2-3 minutes until lightly browned but not completely cooked through.  
2. Add the flour and cook, stirring, for 1-2 minutes until it is well incorporated into the vegetables.
3. Add the chicken stock.  Continue to cook and stir until the liquid begin to thicken into a sauce.
4. Add the milk and thyme.  Keep stirring until you have a smooth white sauce.
5. Reduce heat to medium.  Stir in cream.  Season with salt and pepper.
6. Add the cooked chicken.  Cook for 2-3 minutes in the sauce until heated through.
7. Garnish with parsley.  Serve over rice or pasta.