Description
Chicken a la King is a classic, creamy poultry dish featuring tender chicken breast simmered in a rich sauce with mushrooms, peas, and pimentos, infused with a medley of herbs and spices. Perfect served over noodles, rice, or biscuits for a comforting meal.
Ingredients
Scale
Sauce
- 1 tablespoon olive oil
- 1 1/4 lbs boneless skinless chicken breast
- Salt and pepper, to taste
- 1/2 cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 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 (e.g., Frank's hot sauce)
- 1 chicken bouillon cube
- 3/4 cup frozen peas
- 4 oz drained pimentos
Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 1/8 teaspoon 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 all the dried seasonings. Set this mixture aside. Measure out all remaining ingredients before starting the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a 4 1/2-quart soup pot over medium-high heat. Add the chicken breasts and cook for 3 minutes on each side until a brown crust forms. Remove the chicken from the pot; it will still be partially uncooked inside. Let it rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking later in the sauce, allowing it to absorb the flavors.
- Make the Sauce - Saute: Add the white wine to the pot and increase the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot to loosen any browned bits. Add the mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables soften.
- Make the Sauce - Roux: Add the butter and flour to the pot and stir to combine. Cook this mixture for 2 minutes while stirring continuously to form a roux, which will thicken the sauce.
- Add Liquids and Simmer: Reduce the heat to medium-low. Gradually add the half and half mixture from step 1 in small splashes while stirring continuously, scraping up any browned bits from the pot’s bottom. Then add the chicken bouillon cube. Increase the heat to medium-high and bring the sauce to a boil. Reduce heat to a simmer, add the cut chicken pieces back to the pot, and simmer uncovered for 10 minutes to finish cooking the chicken.
- Add Vegetables and Thicken: Stir in the frozen peas and drained pimentos. Continue to simmer uncovered for another 5 to 10 minutes until the sauce reaches your desired thickness. Longer simmering will result in a thicker sauce.
- Serve: Remove the pot from heat and serve the Chicken a la King over egg noodles, pasta, rice, biscuits, or pastry for a satisfying meal.
Notes
- Wine Options: Pinot Grigio, Chardonnay, and Cabernet Blanc all work well, but Sherry is the traditional wine choice. If you prefer not to cook with wine, use chicken broth instead.
- Chicken Substitution: You can substitute 4 cups of leftover or rotisserie chicken, added in step 5 for convenience, though it won't be quite as flavorful as cooking fresh chicken.
- Pimentos Alternatives: Pimentos add classic flavor and color, but finely diced red or green bell peppers can be used as a substitute.
- Serving Suggestions: Delicious served over buttered egg noodles, buttermilk biscuits, or cheddar bay biscuits for a hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as smoothly but still maintain good flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
