Chicken a la King a la French Baker

The taste that I had in mind for this dish was that from the French Baker in SM City and I think mine came out pretty close, except that I didn't have the puff pastry to serve it with. It was still good anyway so it looks like I'll be making this again in the future.

INGREDIENTS and PREPARATION

Chicken breasts, cubed

Garlic, chopped

Onion, chopped

Carrots, peeled and cubed

Potatoes, peeled and cubed

Edemame seeds (could not find peas in my fridge)

Salt and Pepper

Bay leaf

Butter

All-purpose flour

Chicken broth cube dissolved in about 3 cups water

STEPS

1. Season chicken with S&P.

2. Sautee garlic in high heat with olive oil.

3. Add the chicken and bay leaf and continue sauteeing until surfaces of all chicken pieces are cooked.

4. Stir in the onions, carrot, potatoes and peas/edemame. Cover and simmer for about 10 minutes at low heat.

5. In a separate pot, melt butter at low heat. Stir in the flour with a wire whisk and cook for about a minute (Proportion of flour should be about 75% butter to 1 whole flour). Pour in broth and stir to make a semi-translucent sauce.

6. Pour butter sauce into the chicken and simmer for about 5 minutes.

Pretty good! ;-)