Chicken a la King

4.27 from 15 votes

Chicken a la King is a rich, creamy, and tasty dish the whole family will love. Loaded with moist chicken, mushrooms, sweet peppers, and a hearty sauce, it's delicious over rice, pasta, or bread.

Prep Time15

Cook Time40

Total Time55

Course: Main Entree

Cuisine: Global

Servings: Servings

Calories: 317kcal

Author: Lalaine Manalo

Ingredients

2 pounds boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon peppercorns
3 cloves garlic, peeled and pounded
2 bay leaves
½ cup dry sherry wine
cool water
4 tablespoons butter
3 tablespoons flour
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
½ red bell pepper, stemmed, cored and chopped
½ green bell pepper, red pepper, stemmed, cored and chopped
4 ounces fresh button mushrooms, sliced thinly (or canned sliced mushrooms, drained)
2 cups broth (reserved from poaching the chicken)
1 cup heavy cream
salt and pepper to taste

US Customary - Metric

Instructions

In a large pot, arrange chicken in a single layer. Add salt, peppercorns, pounded garlic, and bay leaves.
Add wine and enough water to cover chicken to about 1-inch high or about 6 cups. Over medium-high heat, bring to a boil, skimming scum that floats on top.
When the liquid begins to boil, reduce heat to low. Cover and simmer for about 10 to 15 minutes or until the center of chicken reads 165 F.
Immediately remove chicken from the pot and let cool to touch. Cut into 1-inch cubes.
Strain broth and reserve about 2 cups. Discard aromatics.
In a pan over medium heat, heat butter until melted. Add onions and garlic and cook until softened.
Add bell peppers and mushrooms and cook, stirring regularly, until softened.
Add flour and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
Add reserved broth and heavy cream, whisking regularly to prevent lumps.
Add chicken. Lower heat and continue to cook, stirring occasionally, until sauce is slightly thickened.
Season with salt and pepper to taste. Serve hot over rice, noodles, or toasted bread.

Video

Notes

For a smooth consistency, cook the sauce at a low and gentle heat so the cream doesn't curdle or separate.
Add a few dashes of cayenne or red pepper flakes if you want to spice it up.
Cook the sauce a little thinner than you like as it will thicken as it stands.

Nutrition