Cardnight Chicken.

I had originally planned to make Chicken á la King for dinner when some of Ruth’s friends came to play cards, but then we got some lovely little new Jersey Benny potatoes, so I had to rethink and this is the result. It is similar to Chicken á la King in that it has chicken, mushrooms and parsley, but it involves a very different cooking method.


¼ cup olive oil.

800g chicken breast meat, diced.

2 cups thinly sliced mushroom.

Salt to taste.

1 tblsp green peppercorns.

1 red capsicum, julienne sliced.

1 cups court bouillon*.

1 cup cream.

½ cup chopped fresh herbs.


Heat the oil in a sauté pan over a hot flame. Add the meat and sauté until sealed all over then add the mushroom. Add salt to taste and sauté for 2-3 minutes then add the peppercorns and the capsicum. Mix through, add the bouillon and bring to the boil.

Cook, stirring frequently, until the liquor has almost disappeared, then add the cream and the herbs, reserving a few of the latter for garnish. Stir through, and bring to the boil. Serve immediately, dusted with the chopped herbs, with a green leaf salad and boiled new potatoes.

Serves: 5.


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