Chicken a la King Recipe :- Made from scratch, this recipe for Chicken a la King features succulent chicken, peas, and pimentos along with a creamy mushroom sauce. Serve this with pastries, rice, egg noodles, or biscuits!
Chicken a la King Recipe
This Chicken a la King is the place to be when you’re craving some warm, comforting cuisine! This recipe combines succulent pieces of chicken, peas, and those iconic pimentos with a traditional, creamy mushroom sauce! Serve this dish over puff pastry, with rice, egg noodles, or biscuits for a delicious meal!
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs. boneless skinless chicken breast, see notes
- salt/pepper, to taste
- ½ cup dry white wine, see notes
- 5 tablespoons butter
- 8 oz. baby bella mushrooms, can sub white button
- 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, I use Franks hot sauce
- 1 chicken bouillon cube
- ¾ cup peas, I use frozen
- 4 oz. drained pimentos
Seaonings
- ½ teaspoon EACH dried basil, parsley, thyme, onion powder, mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon pepper, paprika
Instructions
Prep Work
Mix the half-and-half, chicken broth, Worcestershire sauce, spicy sauce, and seasonings in a big measuring cup with a spout and put it aside. Before starting, measure out the remaining ingredients.
Cook the Chicken
After patting the chicken dry, season it with salt and pepper on both sides. In a 4 ½-quart soup pot, heat the olive oil over medium-high heat.
After adding the chicken, sauté it for 3 minutes on each side, or until a brown crust forms. Take off the heat. There will still be rawness in the middle.
After letting the chicken rest for ten minutes, chop it into small pieces. The sauce will help the chicken finish cooking and give it an even more homemade flavor.
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Make the Sauce
Turn the heat down to medium and add the wine. To “clean” the pot’s sides and bottom, use a silicone spatula. Add the garlic, onions, and mushrooms. Simmer for 5 to 6 minutes, or until tender.
Mix in the flour and butter after adding them. Cook, stirring constantly, for two minutes.
Switch to medium-low heat. Gradually add the half-and-half mixture (from step 1) while stirring constantly. While doing so, scrape up any leftovers from the pot’s bottom. Pour in the chicken broth.
Turn up the heat to medium-high, bring to a boil, and then simmer. Reintroduce the chicken and cook for ten minutes, covered.
Add the pimentos and peas. Cover and simmer for a further five to ten minutes, or until the desired consistency is reached. It will get thicker the longer it simmers.
Take off the heat and serve with pasta, rice, egg noodles, biscuits, or pastries.
Notes
Wine: Sherry is a classic wine choice for this recipe, but I also like to use Pinot Grigio, Chardonnay, and Cabernet Blanc. If you’d rather not cook with wine, you can use chicken broth.
Chicken: If necessary, add 4 cups of leftover or rotisserie chicken to the “make the chicken” step 4. Not as tasty as if you made this with fresh chicken.
Pimentos: Although finely chopped bell peppers, either red or green, can be used for the traditional pimentos in this dish!
Serving suggestions: Try this with my buttermilk biscuits, cheddar bay biscuits, or buttered noodles!
Keep in mind:
Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days.
Even if cream-based sauces don’t reheat as well the second time, I still enjoy them!
Nutrition
- Calories: 453kca
- Carbohydrates: 19g,
- Protein: 27g
- Fat: 29g
- Saturated Fat: 15g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g,
- Trans Fat: 0.4g, C
- Cholesterol: 129mg,
- Sodium: 444mg
- Potassium: 833mg
- Fiber: 2g,
- Sugar: 9g,
- Vitamin A: 1392IU
- Vitamin C: 32mg
- Calcium: 162mg
- Iron: 2mg
