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Chicken ala King

Chicken cooked in rich, creamy sauce with mushrooms, pimento, and vegetables of choice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • 500 g skinless and boneless chicken breast, cubed
  • 1/4 cup (57 g) butter
  • 250 g white or cremini mushrooms, sliced (sub with canned sliced mushrooms)
  • 4 tbsps dry sherry (sub with white wine, brandy, or leave it out if you don't cook with alcohol)
  • 1/2 cup heavy cream
  • 2 tsp dried thyme
  • 1 cup pimentos or petitte peppers, drained and chopped
  • 2 tbs fresh parsley, finely chopped
  • 1 cup frozen green peas
  • ½ tsp chicken powder stock
  • 1 tsp salt
  • pepper to taste

Broth Mixture

  • ¼ cup (57 g) butter
  • ½ cup plain flour
  • 2 ½ cups chicken broth

Instructions

  • Heat a pan and melt 1/4 cup (57g) butter.
  • Add the mushrooms. Cook for 3 to 4 minutes.
  • Add diced chicken, salt, ground black pepper, and sherry. Cook for 3 to 5 minutes.
  • Meanwhile, heat a sauce pan and melt the remaining 1/4 cup (57g) butter.
  • Add flour and stir until the mixture forms. Pour in chicken broth and stir until the butter and flour mixture dissolves. Let boil.
  • Add the broth mixture to the chicken. Stir to combine.
  • Stir in heavy cream. Add thyme, pimento, parsley, green peas, and ½ tsp chicken powder. Let boil and cook for 2-3 mins.
  • Serve hot over toast, rice, or pasta.