Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast simmered in a rich sauce made with butter, mushrooms, onions, garlic, white wine, half and half, and savory seasonings. Peas and pimentos add color and sweetness, making this classic dish perfect for serving over egg noodles, rice, biscuits, or pastry for a hearty 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 (e.g., Pinot Grigio or Chardonnay)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (or 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., Franks hot sauce)
- 1 chicken bouillon cube
- 3/4 cup peas (frozen)
- 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. Stir well and set aside. Measure out all remaining ingredients before beginning.
- Cook the Chicken: Pat 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 per side until well browned. Remove the pot from heat and let the chicken rest for 10 minutes. Then cut the chicken into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce Base: Return the pot to medium heat and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Add mushrooms, diced onion, and minced garlic. Cook for 5-6 minutes until the vegetables soften.
- Create the Roux: Add the butter and stir until melted. Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flavor.
- Add Liquids and Simmer: Reduce heat to medium-low. Slowly add the half and half mixture in small splashes while stirring constantly to prevent lumps. Scrape the pot bottom to incorporate any stuck bits. Add the chicken bouillon cube and stir until dissolved. Increase heat to medium-high and bring the sauce to a boil, then reduce to a simmer.
- Finish Cooking Chicken in Sauce: Add the chopped chicken pieces back into the pot. Simmer uncovered for 10 minutes to fully cook the chicken and meld flavors.
- Add Vegetables and Thicken: Stir in peas and drained pimentos. Continue simmering uncovered for an additional 5-10 minutes until the sauce reaches your preferred consistency. The longer it simmers, the thicker it will become.
- Serve: Remove from heat and serve the Chicken a la King over egg noodles, pasta, rice, buttered biscuits, or pastry of your choice for a comforting and flavorful meal.
Notes
- Wine: Pinot Grigio, Chardonnay, or Cabernet Blanc work well; sherry is a traditional choice. If you avoid alcohol, substitute with additional chicken broth.
- Chicken: For convenience, 4 cups of leftover or rotisserie chicken can be used instead of fresh cooking. Fresh chicken yields fuller flavor.
- Pimentos: Classic to the dish; substitute finely diced red or green bell peppers if unavailable.
- Serving Options: Excellent served over buttered noodles, buttermilk biscuits, or cheddar bay biscuits for extra indulgence.
- Storage: Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Cream-based sauces may separate when reheated but remain delicious.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
