Description
Chicken a la King is a creamy, flavorful dish featuring tender chicken simmered in a rich sauce made with mushrooms, onions, peas, and pimentos, finished with a touch of white wine and seasonings. Perfectly served over egg noodles, rice, or biscuits for a comforting and satisfying 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
- 5 tablespoons butter
- 8 oz baby bella 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. Franks 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 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 all dried seasonings. Set this mixture aside. Also, 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 olive oil in a 4 1/2-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes on each side until a brown crust develops. Remove from heat; the chicken will be partially cooked. Let it rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce: Pour in the white wine and turn heat to medium. Use a silicone spatula to scrape and loosen browned bits from the pot. Add mushrooms, diced onion, and minced garlic, cooking for 5 to 6 minutes until softened.
- Add Butter and Flour: Stir in butter and then sprinkle in the flour, combining thoroughly. Cook for 2 minutes, stirring constantly to eliminate raw flour taste.
- Incorporate Liquid Mixture: Reduce heat to medium-low and gradually add the half and half mixture in small splashes, stirring continuously and scraping the pot bottom to deglaze. Add the chicken bouillon cube and stir until dissolved.
- Simmer Chicken: Increase heat to medium-high and bring the sauce to a boil, then lower to a simmer. Return chicken pieces to the pot and simmer uncovered for 10 minutes, allowing the chicken to finish cooking and absorb flavors.
- Add Vegetables: Stir in peas and pimentos, simmering uncovered for an additional 5 to 10 minutes. The sauce will thicken the longer it simmers—adjust to your preferred consistency.
- Serve: Remove from heat and serve hot over egg noodles, pasta, rice, biscuits, or pastry of your choice for a delicious meal.
Notes
- Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc are great choices, but Sherry is traditional. If avoiding alcohol, use extra chicken broth.
- Chicken: You may substitute with 4 cups of leftover or rotisserie chicken added to the sauce in step 6 for convenience, though fresh chicken yields more flavor.
- Pimentos: Classic to the dish, but finely diced red or green bell peppers work well as alternatives.
- Serving Options: 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 may separate slightly when reheated but remain tasty.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
