The Chicken La King
Indulge in the creamy, comforting classic that is The Chicken à la King, an easy yet elegant dish perfect for weeknights or special occasions. This timeless recipe features tender, pan-seared chicken breast nestled in a luscious, velvety sauce made from sautéed mushrooms, green bell peppers, and a rich blend of chicken broth and heavy cream. A subtle touch of dry sherry adds sophistication to the dish, while sweet peas offer a pop of color and flavor. Ready in just 40 minutes, it's as quick as it is satisfying. Serve it over rice, pasta, or crisp toast for a hearty meal, and don’t forget the fresh parsley garnish for an extra layer of freshness. Whether you're cooking for your family or entertaining guests, this versatile recipe is sure to become a staple in your repertoire!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 whole Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Mushrooms (sliced)
- 1 medium Green bell pepper (diced)
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Dry sherry (optional)
- 0.5 cup Cooked peas
- 2 tablespoons Chopped parsley (optional, for garnish)
- 4 servings Cooked rice, pasta, or toast
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet, let it rest, and then cut into bite-sized pieces.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and diced green pepper, and sauté for 5-7 minutes, or until the vegetables are tender.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken broth, whisking constantly to avoid lumps. Simmer for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream and optional dry sherry. Simmer for another 2-3 minutes, allowing the flavors to meld.
Add the cooked chicken pieces and peas to the skillet, stirring to coat everything in the sauce. Heat until just warmed through.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the Chicken à la King immediately over cooked rice, pasta, or toasted bread. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 603 mg | 13% | |
*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.
