Chicken à la King
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant chicken à la king is one of my go to dishes when I want something that feels fancy but comes together in under an hour. The beauty of this recipe is how simple it actually is, despite tasting like you spent all afternoon cooking. Sautéed mushrooms and tender chicken in a creamy, wine infused sauce make this absolutely comforting, and the mushrooms bring wonderful umami flavor plus beneficial compounds that support immune health. It's perfect for using up leftover chicken, which keeps costs down, and everything comes together in just 40 minutes total. Serve it over rice for a complete meal that'll have everyone asking for seconds.
Ella x
Ingredients
- 3 tablespoonsunsalted butter
- 1 smallyellow onion(diced (about 1 cup)
- 1 stalkcelery(diced (about 1/2 cup)
- 1 teaspoonkosher salt(divided, plus more to taste)
- 18 ounces white button mushrooms(sliced)
- 1 teaspoonblack pepper(plus more to taste)
- 237 mlsherry or dry white wine
- 3 tablespoonsall-purpose flour
- 237 mllow-sodium chicken broth
- 710 mlheavy cream
- 473 mldiced or shredded cooked chicken
- 11(7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)
- 237 mlfrozen peas
- 12 to 3 cups cooked white rice(for serving (optional)
Detail level
Instructions
- 1
In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.
- 2
Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.
- 3
Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)
- 4
Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well. Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.
- 5
Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired. Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes. Love the recipe? Leave us stars and a review below!
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