Chicken à la King

1. In medium sized skillet, bring the chicken broth infused with the bay leaf to a boil.
2. Add in the chicken and gently let it simmer in the broth for a while. The chicken should be poached for 10-12 minutes.
3. Preheat another medium sized skillet ad heat the olive oil in it for a minute or so. Melt the butter as well in the skillet.
4. Sauté the mushrooms and onions in the butter and oil for 5 minutes until the onions are translucent and tender. Add the salt, pepper, paprika and cayenne to the mixture.
5. Add some chicken broth from the other skillet to the mushroom and onions along with the flour and keep stirring.
6. Remove from flame and set aside.
7. Add the peas and carrots to the broth and simmer for another 5 minutes.
8. Drain out the excess broth and spread the chicken, carrots and peas on a deep platter.
9. Pour over the mushroom sauce all over the chicken evenly.
10. Serve with rice or baked potatoes on the side along with some garlic bread.
11. You can also serve this over plain and lightly salted pasta. 

Trivia

This dish was created in 1890 by a hotel cook called Willian ‘Bill’ King in Philadelphia.