Description
Classic Chicken a la King is a creamy, comforting dish featuring tender chicken and vegetables in a rich mushroom sauce, perfect for serving over rice, pasta, toast, or biscuits. This easy stovetop recipe combines savory mushrooms, peas, and pimientos in a velvety sauce thickened with egg yolks and cream, ideal for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1/2 cup salted butter
- 8 ounces white or cremini mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 large egg yolks
- 1/3 cup heavy cream
- 1 cup frozen peas
- 1 (8 ounce jar) diced pimientos, drained
- 4 cups shredded cooked chicken
Instructions
- Melt butter and sauté mushrooms: In a large saucepan, melt 1/2 cup salted butter over medium-high heat. Add 8 ounces of sliced mushrooms and cook for about 5 minutes, or until softened, stirring occasionally.
- Make the roux and sauce base: Stir in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and there are no visible specks. Gradually pour in 2 cups chicken broth and 1 1/2 cups milk while stirring. Bring the mixture to a boil, then reduce the heat to low and simmer for about 3 minutes, or until the sauce thickens.
- Temper eggs and thicken sauce: In a small bowl, whisk together 2 large egg yolks and 1/3 cup heavy cream. Slowly whisk about 1/2 cup of the hot sauce from the pan into the egg mixture to temper the eggs (this prevents curdling). Pour the tempered mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes to thicken the sauce further.
- Add peas, pimientos, and chicken: Stir in 1 cup frozen peas, 1 (8 ounce jar) diced pimientos, and 4 cups shredded cooked chicken. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Season with salt and pepper if desired.
- Serve: Serve hot over cooked rice, pasta, toast, or biscuits for a comforting meal.
Notes
- Chicken a la King pairs well with rice, pasta, toasted bread, or biscuits as a base.
- Ensure to temper the egg yolks carefully to avoid curdling the sauce.
- Use freshly cooked or leftover chicken for best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- If desired, add a pinch of black pepper or a dash of paprika for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
