Description
Classic Chicken a la King is a creamy, comforting dish featuring tender shredded chicken, mushrooms, peas, and pimientos in a rich buttery sauce. Perfect served over rice, pasta, toast, or biscuits for a satisfying meal.
Ingredients
Scale
Sauce and 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, chopped or shredded
Instructions
- Melt Butter and Cook 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, stirring occasionally until they are softened.
- Make the Roux and Add Liquids: Stir in 1/2 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly until the flour is fully incorporated with no visible specks. Gradually pour in 2 cups chicken broth and 1 1/2 cups milk while stirring, then bring the mixture to a boil. Reduce heat to low and simmer for about 3 minutes until the sauce thickens.
- Temper Egg Mixture: 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 saucepan into the egg mixture to temper the eggs and prevent curdling.
- Incorporate Egg Mixture and Thicken Sauce: Pour the tempered egg mixture back into the saucepan while whisking continuously. Cook for an additional 2 minutes to thicken the sauce further.
- Add Vegetables and Chicken: Stir in 1 cup frozen peas, 1 (8 ounce jar) diced pimientos (drained), and 4 cups shredded cooked chicken. Cook for 2 to 3 minutes until the peas are heated through and the chicken is warmed. Season with salt and pepper to taste.
- Serve: Serve hot over cooked rice, pasta, toast, or biscuits as desired.
Notes
- Chicken a la King can be served over various bases like rice, pasta, toast, or biscuits based on preference.
- Use cooked leftover chicken or rotisserie chicken for convenience.
- Adjust seasoning with salt and pepper to taste.
- Tempering the egg mixture is essential to prevent scrambling in the sauce.
- For a lighter version, use low-fat milk and reduce butter slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
