Chicken à la King

Chicken à la King is a retro American classic: a rich, creamy mushroom chicken ragout, served with rice or on toast.

1. Cut the chicken breast fillet into cubes and fry it in the butter over a medium heat until it whitens.

2. Add the sliced button mushrooms and the diced bell pepper and braise together until the mushroom's liquid cooks off.

3. Sprinkle over the wheat flour, turn it through, then pour in the meat stock and the cream.

4. Add the green peas, season with salt and pepper, and cook over a low heat, stirring, until creamy and thick.

5. Serve with steamed rice or crisp toast.

Tip: Simmer the cream over a low heat, stirring constantly, so the sauce stays nicely creamy and does not split.