Low Fat Chicken al a King

    35 minutes

    Healthy version of chicken al a king using tinned low fat evaporated milk. Add more or less Sherry and paprika according to your taste.

    1 person made this

    Serves: 4 

    • olive oil spray
    • 1 onion, sliced
    • 300g mushrooms, sliced
    • 1/2 cup powdered chicken stock
    • 4 stalks celery, diced
    • 500g chicken breast, diced
    • 1 yellow capsicum, sliced
    • 1 red capsicum, sliced
    • 1 green capsicum, sliced
    • 1 (440g) tin low fat evaporated milk
    • 1/2 cup (125ml) sherry
    • 2 teaspoons paprika
    • cornflour
    • coarse black pepper, to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Spay non-stick frypan or large non-stick wok with spay oil then add onion and mushrooms. Cook until nearly done then remove and set aside.
    2. Add chicken stock and diced celery then allow to boil gently until nearly done. Set aside including any stock that has not evaporated.
    3. Respray pan add chicken and cook until browned and nearly done. Add capsicum and cook until nearly done then return the onion and mushroom mix as well as the celery and stock mixture.
    4. Add tin of low fat evaporated milk, sherry and paprika then allow to simmer gently until the capsicum is done.
    5. Thicken with cornflour until a nice gravy like consistency. Serve over rice and season with black pepper.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)