Chicken a la King
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
453 kcal
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Course
Main Course
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Cuisine
American
Chicken a la King
Description
Chicken a la King features boneless, skinless chicken breasts browned to develop a crust, then cut into bite-sized pieces that finish cooking in a butter-based sauce. The sauce is built by sautéing baby bella mushrooms, diced onion, and minced garlic after deglazing the pan with white wine. Butter and flour form a roux that thickens the mixture when combined with half and half and chicken broth.
The sauce is seasoned with Worcestershire sauce, hot sauce, dried herbs like basil, parsley, thyme, onion powder, mustard powder, sage, black pepper, and paprika. Frozen peas and drained pimentos add color and sweetness. The result is a silky, creamy sauce enveloping tender chicken, with earthy mushroom flavor and a touch of heat and tang from the seasonings and sauces.
This dish pairs well with buttered noodles, buttermilk biscuits, or cheddar bay biscuits, providing a rich main course. It can be stored refrigerated up to three days or frozen up to three months, though cream-based sauces may separate upon reheating.
Choosing wine varietals like Pinot Grigio or Chardonnay enhances the sauce, or broth may be substituted. Pimentos can be replaced with finely diced bell peppers for a similar texture and taste. Leftover rotisserie chicken can be added, though fresh chicken provides more flavor.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs. chicken breast see notes, boneless, skinless
- salt to taste
- black pepper to taste
- ½ cup white wine see notes, dry
- 5 tablespoons butter
- 8 oz. baby bella mushroom can sub white button
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 1/3 cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce I use Franks hot sauce
- 1 chicken bouillon cube
- ¾ cup pea I use frozen
- 4 oz. Pimentos drained
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon sage ground
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
Instructions
Prep Work
- In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings and set aside. Measure out remaining ingredients before beginning.
Cook the Chicken
- Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3 minutes per side, until a brown crust has developed. Remove from heat. The middle will still be uncooked.
- Let the chicken rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking in the sauce, which will also add even more homecooked flavor to it.
Make the Sauce
- Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Add the mushrooms, onions, and garlic. Cook for 5-6 minutes, until softened.
- Add the butter and flour and stir to combine. Cook for 2 minutes, stirring continuously.
- Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the chicken bouillon.
- Set heat to medium-high and bring to a boil, then reduce to a simmer. Add the chicken back and simmer, uncovered, for 10 minutes.
- Add the peas and pimentos. Simmer uncovered for 5-10 more minutes, or until desired consistency is obtained. The longer it simmers, the thicker it will become.
- Remove from heat and serve over egg noodles, pasta, rice, biscuits, or pastry.
Notes
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months.
- Cream-based sauces may separate when reheated but still taste good.
- White wine varieties like Pinot Grigio or Chardonnay work well; sherry is traditional.
- Pimentos can be substituted with diced red or green bell peppers.
- Rotisserie chicken can be used but fresh chicken adds better flavor.
- Serve over buttered noodles or biscuits for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 129mg | 43% |
| Sodium | 444mg | 19% |
| Potassium | 833mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 32mg | 36% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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