Chicken à la King
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
271 kcal
-
Course
Main Course
-
Cuisine
American
Chicken à la King
Description
Chicken à la King combines cut chicken breast with a rich sauce made from heavy cream, white wine, chicken broth, and a roux formed by flour and softened vegetables including onion, carrot, and celery. The preparation begins by marinating the chicken in a mix of cream, lemon juice, and salt, which adds a delicate citrus brightness and helps tenderize the meat. After sautéing the vegetables and thickening the sauce, the chicken and peas are simmered until fully cooked, resulting in a creamy, flavorful dish with a gently tangy undertone.
The finished dish offers a smooth and thick sauce that coats tender chicken pieces and bright green peas, providing contrasting textures. Serving it atop toasted bread or biscuits makes for an easy way to enjoy the sauce and leftovers. Parsley garnish adds fresh herbal notes to complement the richness.
The recipe allows for various adaptations, such as using rotisserie chicken without marinating or preparing the dish in a slow cooker where the ingredients cook together over several hours. The creamy sauce freezes well when portioned properly; just thaw overnight before reheating. Adding peas only at reheating helps keep their vibrancy if making ahead.
Ingredients
- 3/4 cup heavy cream
- 2 tablespoons lemon juice
- salt freshly ground
- black pepper freshly ground
- 4 (6 ounce) chicken breast trimmed, cut into 1-inch pieces, boneless, skinless
- 1 tablespoon olive oil
- 1 onion peeled and finely chopped
- 1 carrot peeled and finely chopped
- 1 celery finely chopped, rib
- 3 tablespoons all-purpose flour
- 1/2 cup white wine see note 1, dry
- 1 1/2 cups chicken broth (see note 2)
- 1/2 cup peas frozen
- 2 tablespoons parsley fresh, minced
- Biscuits or toasted bread, for serving
Instructions
- In a large zipper-lock back, combine 1/2 cup cream, lemon juice, and 1 teaspoon of salt. Add the chicken and mash until evenly coated. Refrigerate for 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil until shimmering. Add onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in flour and cook 1 minute. Add wine and cook until thickened, scraping up any browned bits, about 1 minute. Stir in the broth and the remaining 1/4 cup of cream. Cook until the sauce is very thick, about 5 minutes.
- Stir in chicken mixture and peas. Reduce heat to simmer and cook, stirring frequently, until chicken is cooked through, about 10 minutes. Remove from heat, season to taste with salt and pepper, and garnish with parsley. Serve on toasted bread or biscuits.
Notes
- Use a dry white wine you enjoy, such as sauvignon blanc or pinot grigio; substitute extra chicken broth if preferred.
- Rotisserie or pre-cooked chicken can be stirred in without marinating; add lemon juice with peas.
- The slow cooker method involves combining liquids, flour, salt, and vegetables, cooking chicken low and slow, then adding peas and lemon juice near the end.
- Freeze the creamy sauce portioned and thaw in the refrigerator overnight before reheating to maintain sauce quality.
- Add peas when reheating if making the dish ahead to keep their color and texture fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 364mg | 15% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3556IU | 71% |
| Vitamin C | 22mg | 24% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
