Filipino Chicken ala King with Creamy Sauce

By Panlasang Pinoy

Ingredients

8 ounces chicken breast
1 egg
1 cup cooking oil
¼ cup all-purpose flour
1 cup Good Life breadcrumbs
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 tablespoons butter
1 1/2 cups sweet corn kernels
1/4 teaspoon garlic powder
salt and ground black pepper to taste
3 cloves garlic (minced)
3 teaspoons onion (minced)
2 tablespoons carrot (minced)
2 teaspoons chicken powder
1/2 teaspoon garlic powder
4 tablespoons butter
3 tablespoons all-purpose flour
4 ounces pimiento (sliced)
2 teaspoons parsley (chopped)
1 cup all-purpose cream
1 cup fresh milk
salt and ground black pepper to taste

Prep Time10mins
Cook Time30mins
Servings1

Instructions

Flatten the chicken breast by gently pounding it using a meat tenderizer tool (see notes below). Rub salt, ground black pepper, and garlic powder all over the chicken.

Dredge the chicken in all-purpose flour. Dip in the beaten egg mixture, roll it over the Good Life Breadcrumbs making sure that it gets completely coated. Let it rest for 5 minutes.

Heat oil in a pan. Deep fry the chicken until it turns golden brown. Remove the chicken from the pan and arrange on a serving plate. Set aside.

Cook the side dish by melting 2 tablespoons of butter in a pan. Saute the corn for 2 minutes. Season with garlic powder, salt and ground black pepper. Set aside.

Make the sauce by melting the butter in a saucepan. Sauté garlic, onion, and carrot for 2 minutes. Add the flour and stir until lumps form. Pour the milk. Stir until the sauce thickens. Season with chicken powder, salt, and ground black pepper. Add the all-purpose cream, pimiento, and parsley. Stir and cook for 30 seconds.

Pour the sauce over the chicken. Serve with sauteed corn and rice. Share and enjoy.