Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast in a rich sauce made with mushrooms, onions, garlic, and a medley of seasonings. Finished with peas and pimentos, it's perfect served over egg noodles, rice, or biscuits for a hearty meal.
Ingredients
Scale
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- salt to taste
- pepper to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc; Sherry can be used)
- 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 (such as Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen is fine)
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
Instructions
- Prep Work: Combine half and half, chicken broth, Worcestershire sauce, hot sauce, and all seasonings in a large measuring cup with a spout. Set aside. Measure all other ingredients before you start cooking.
- Cook the Chicken: Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Cook chicken 3 minutes per side until browned. Remove from heat and let rest 10 minutes. Cut into bite-sized pieces; the chicken will finish cooking in the sauce.
- Make the Sauce: Add white wine to the pot and set heat to medium. Use a spatula to scrape up browned bits from the pot. Add mushrooms, diced onions, and garlic. Cook 5-6 minutes until softened.
- Create Roux and Add Liquids: Add butter and flour to the pot and stir continuously for 2 minutes to form a roux. Reduce heat to medium-low. Gradually add the half and half mixture prepared earlier in small splashes, stirring constantly and scraping the bottom to prevent lumps. Add the chicken bouillon cube.
- Simmer with Chicken: Increase heat to medium-high and bring sauce to a boil, then reduce to a simmer. Return chicken pieces to the pot and simmer uncovered for 10 minutes to finish cooking the chicken and develop flavor.
- Add Vegetables and Finish Cooking: Stir in peas and pimentos. Continue simmering uncovered for an additional 5-10 minutes until the sauce thickens to your desired consistency.
- Serve: Remove from heat. Serve warm over egg noodles, pasta, rice, biscuits, or pastry.
Notes
- Wine: Pinot Grigio, Chardonnay, or Cabernet Blanc work well. Sherry is traditional. Use chicken broth if you prefer no wine.
- Chicken: Leftover or rotisserie chicken (about 4 cups) can be substituted if desired, added at the simmering step.
- Pimentos: Substitute with finely diced red or green bell peppers for a twist.
- Serving Suggestions: Excellent over buttered noodles, buttermilk biscuits, or cheddar bay biscuits.
- 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 are best fresh but can be reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
