Chicken ala king

Ingredients (serves 4):
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced

Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.

Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.

This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.

Recipe source: Today newspaper (29 May 2008)