About this recipe:This is a little different from the classic creamy chicken dish. It has the addition of peas and almonds, but don't let this put you off. It's delicious served over rice, potatoes or pasta.
5 tablespoons plain flour
475ml chicken stock
475ml double cream
1/4 teaspoon garlic granules
1 teaspoon salt
1/2 teaspoon ground black pepper
420g cooked, chopped chicken breast meat
300g frozen peas, thawed and drained
140g toasted flaked almonds
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a large saucepan over medium heat. Stir in flour, then add stock, cream, garlic granules, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve.
Going with single cream on 2nd attempt, as "too creamy" was my family's only "complaint". Skipping the almonds and peas, will try with chick peas and very skinny carrot slices (and maybe roasted cashews.) Have to admit I added some cheese to the sauce. Served with Uncle Ben's long grain rice. Very yummy.
Thank you Gordon, and you guys for your comments! - 19 Sep 2016
I know it's a cream based dish but it was way too creamy for me! I usually make with a packet sauce and milk and want to cook everything from scratch. I will try again but a lot less cream and more stock..
Thanks for sharing x - 01 Aug 2015