Chicken a la king
The best recipe for chicken a la king is made from scratch without any canned soup, and ready in just 30 minutes. Everyone will love it when you serve this meal.
Ingredients
- ½ stick unsalted butter
- 1 medium yellow onion diced
- 8 ounces (225g) mushrooms
- ½ teaspoon salt you might need to add more, to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder optional
- ½ cup all purpose flour 60g. I used GF and it worked fine
- 2 cups (500ml) low sodium chicken stock
- 1½ cups (350ml) whole milk
- 4 cups shredded or diced cooked chicken use rotisserie chicken, or leftover cooked chicken – I boiled 2 large chicken breasts and shredded them. About 16 ounces, 450g.
- 1 cup frozen peas
- 1 cup pimentos diced, or a diced red bell pepper
Instructions
- In a large high sided skillet, melt the butter over medium heat.
- Add the onion and mushrooms, season with salt, pepper, paprika, and garlic powder if using and sauté until softened (5 minutes).
- Sprinkle the flour, and cook it while stirring with a spoon for 1 minute. Reduce the heat to low.
- Slowly pour in the chicken stock, and use a whisk to stir it until smooth. Then add in the milk, and keep stirring with a whisk until you get a smooth creamy sauce. Allow to thicken for a couple of minutes.
- Stir in the chicken, peas, and pimentos. If the sauce is too thick, add a splash of water and stir again.
- Remove from heat, and serve over pasta, rice, or biscuits. Garnish with chopped fresh parsley.
Video
Notes
- Use a Deep Skillet: There’s nothing worse than starting a recipe only to find out at the end that it won’t all fit in the pan! I suggest using your largest, deepest skillet to make Chicken a la King. I suggest this Cuisinart sauté pan for dishes like this one if you don’t already have one that will work.
- Garlic Powder is Optional: If you don’t have any, or don’t want to add it, it’s ok. The flavor is still quite good without the addition of garlic.
- Cook with Wine: To give this sauce an additional layer of flavor, you can add ½ cup of white wine to the pan before adding the chicken stock. You can also add sherry to the sauce toward the end (with the milk). With sherry, you don’t need more than 1-2 tablespoons.
- Storing: Place any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 395kcal | Carbohydrates: 21g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 313mg | Potassium: 605mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1694IU | Vitamin C: 41mg | Calcium: 102mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/chicken-a-la-king/