Chicken a La King Poached W White Wine
Elevate your dinner table with the classic elegance of Chicken à la King Poached with White Wine—a creamy, comforting dish brimming with flavorful vegetables and tender chicken. This recipe starts with chicken breasts poached to perfection in a delicate blend of dry white wine and chicken stock, infusing the meat with subtle, aromatic depth. A rich, velvety sauce is crafted by combining sautéed onions, red bell pepper, earthy mushrooms, and a touch of heavy cream, thickened to perfection with a roux and enhanced with savory spices. The final touch? Luxurious egg yolks tempered into the sauce for added silkiness. Serve this decadent dish over fluffy rice, tender pasta, or flaky puff pastry shells, and garnish with fresh parsley for a stunning presentation. Whether you’re hosting a special dinner or treating your family to something extraordinary, this Chicken à la King is a showstopper that satisfies every time.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Dry white wine
- 2 cups Chicken stock
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1 cup Heavy cream
- 1 medium White onion, finely chopped
- 1 large Red bell pepper, diced
- 1 cup Mushrooms, sliced
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 2 large Egg yolks
- 4 servings Cooked rice, pasta, or puff pastry shells
Instructions
In a large skillet or deep pan, combine the chicken breasts, white wine, and chicken stock. Bring the liquid to a simmer over medium heat and poach the chicken for 15-18 minutes, or until fully cooked and tender. Remove the chicken from the liquid and set it aside to cool slightly. Reserve the poaching liquid.
While the chicken cools, melt the butter in a large sauté pan over medium heat. Add the chopped onion, diced red bell pepper, and sliced mushrooms. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
Stir the flour into the sautéed vegetables and cook for 1-2 minutes to form a roux. Gradually pour in the reserved poaching liquid, whisking constantly to create a smooth sauce.
Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Let the sauce simmer gently, allowing it to thicken, for about 5 minutes.
Shred or dice the cooked chicken breasts into bite-sized pieces and add them to the sauce along with the frozen peas. Cook everything together for an additional 3-4 minutes, or until heated through.
In a small bowl, whisk together the egg yolks. Slowly add a few tablespoons of the hot sauce to the yolks to temper them, then stir the tempered yolks back into the sauce. This will add a rich, silky texture to the dish.
Taste the sauce and adjust seasoning if needed. Stir in the chopped fresh parsley just before serving.
Serve the Chicken a La King over a bed of cooked rice, pasta, or in puff pastry shells for a delightful presentation.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.3 g | ||
| Protein | 276.1 g | 552% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
