Chicken a la King is a nostalgic and classic recipe that’s making a comeback! Brimming with richness and heartiness, Chicken a la King coats chicken and tender mushrooms in a creamy, savory sauce which bursts with the sweetness of pimiento peppers. Moreover, it’s perfect for making in a pinch, since you can have this dish on the table in a literal snap. It’s a royally good weeknight dinner, perfect for spreading on toast or mopping up with biscuits!
Ingredients
- 1/2 cup salted butter
- 8 ounces mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 egg yolks
- 1/3 cup heavy cream
- 1 cup peas, frozen
- 1 cup pimientos, chopped and drained
- 4 cups chicken, chopped and cooked
- toast, optional, for serving
- biscuits, optional, for serving
Directions
Step 1 –In a large saucepan on the stove-top over medium-high heat, melt the butter.
Step 2 –Add in the mushrooms and cook until they are softened, for about 5 minutes.
Step 3 –Add in the flour and stir until there are no more spots of flour and the raw flour smell dissipates, for about 2 minutes.
Step 4 –Pour in the chicken broth and milk and bring the mixture to a boil.
Step 5 –Reduce the heat to low and simmer until the sauce thickens, about 3 minutes.
Step 6 –In a small mixing bowl, whisk the egg yolks and heavy cream together.
Step 7 –Whisking the egg mixture constantly, slowly pour in about 1/2 cup of the chicken broth mixture, a little at a time, into the egg mixture. This process tempers the eggs, ensuring they won’t scramble in your final dish and will instead become part of a delicious sauce.
Step 8 –Pour the tempered egg mixture back into the saucepan and whisk constantly for 2 minutes.
Step 9 –Stir in the peas, pimientos, and chicken and cook until heated through, for about 3 minutes.
Step 10 –Serve hot over toast or biscuits.