Chicken a la King
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
438 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken a la King
Description
This recipe begins by melting butter and sautéing sliced mushrooms and diced onion until softened, blending their flavors. Seasoned with garlic powder, black pepper, and kosher salt, the mixture is then mixed with flour to make a roux, which is cooked briefly to remove raw flour taste. Chicken stock and half and half are gradually added while stirring to form a smooth sauce that thickens as it simmers over low heat.
Once thickened, the sauce is enriched with frozen petite peas, chopped pimentos, and shredded cooked chicken, which can be rotisserie or pre-cooked chicken. The mixture is cooked further until heated through and ready to serve. This dish offers a creamy, savory texture with mild herbal and vegetable notes.
Serving suggestions include spooning the rich chicken mixture over cooked pasta, rice, or warm biscuits to soak up the sauce. The recipe provides a way to quickly cook fresh chicken breasts in broth if desired, using the broth later for added flavor in the sauce. Leftovers can be refrigerated for a few days or frozen for longer storage, making this a convenient prepared dish.
Ingredients
- ½ cup butter unsalted
- 8 ounces white mushrooms sliced
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt or to taste
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup half and half
- 1 cup petite peas frozen
- ½ cup Pimentos drained and chopped
- 3 cups chicken or shredded rotisserie chicken, cooked shredded
Instructions
- In a large 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onions and cook until they start to soften, about 5 minutes.
- Season with garlic powder, black pepper, and kosher salt.
- Sprinkle in the flour and stir until a paste is formed. Cook for 2 minutes.
- While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
- Turn the heat to low and stir until the sauce has thickened, about 5 minutes.
- Stir in the peas, chopped pimentos, and rotisserie chicken. Cook until heated through, about 3 minutes more.
- Serve over pasta, rice, or biscuits.
Notes
- Cook chicken breasts quickly by boiling in broth; reserve broth for richer sauce flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in microwave or stovetop; serve over rice or pasta.
- Freeze portions flat in airtight containers or bags; thaw and reheat as above.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438 | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 87mg | 29% |
| Sodium | 699mg | 29% |
| Potassium | 554mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1838IU | 37% |
| Vitamin C | 38mg | 42% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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