Pecan Chicken a La King
Delight in the rich, nutty flavors of Pecan Chicken a La King, a creamy and comforting twist on the classic dish that's perfect for weeknight dinners or entertaining guests. Tender bites of sautéed chicken breast are paired with a medley of vibrant bell peppers, earthy mushrooms, and crunchy pecans, all bathed in a luscious sauce made with heavy cream and chicken broth. The dish is beautifully versatile, served over flaky puff pastry shells, fluffy white rice, or hearty egg noodles to suit your craving. With a perfect balance of savory and nutty notes, this recipe combines easy preparation with gourmet flair to create a meal that's as satisfying as it is memorable.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup pecan halves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 cup, sliced mushrooms
- 1 small, diced onion
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 6 pieces puff pastry shells (optional)
- 4 cups cooked white rice or egg noodles (optional)
Instructions
Preheat the oven to 375°F (190°C) if using puff pastry shells. Bake the pastry shells according to the package instructions and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to cool slightly before dicing into bite-sized pieces.
In the same skillet, melt 3 tablespoons of butter over medium heat. Stir in the diced onion, green bell pepper, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to incorporate. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the heavy cream, cooked chicken, and pecans. Reduce the heat to low and cook for another 5 minutes, stirring occasionally, until the mixture is heated through and creamy. Adjust seasoning with additional salt and pepper, if needed.
Serve the Pecan Chicken a La King hot over the baked puff pastry shells, cooked white rice, or egg noodles. Garnish with extra pecans if desired.
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.1 g | 408% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 29.8 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2793 mg | 59% | |
*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.
