Chicken à la King

This classic dish is often served over rice, pasta, biscuits or even toast. It’s a nice, rich dish that’s easy to make for your family on a weeknight.

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This dish is something I’ve always loved, especially made at home. When my wife mentioned one day that one of her favorite dishes was Chicken à la King, the challenge was on! But it was a rather challenging challenge, since her dad was an amazing cook and where she learned to love it. I don’t expect to ever reach her dad’s level of cooking, but when she exclaimed, “OMG this so soooooooo gooooood!”, I knew I’d developed a great recipe.

Chicken A La King In A Skillet

Chicken à la King

Course:
Cuisine:
Difficulty:
Servings
6
servings
Prep time
5
minutes
Cook time
15
minutes
Total time
20
minutes

Ingredients

  • 0.5
    cup
    salted butter
  • 8
    oz
    fresh button mushrooms
    sliced
  • 0.5
    cup
    all-purpose flour
  • 2
    cups
    chicken broth
  • 1.5
    cups
    whole milk
  • 2
    large
    egg yolks
  • 0.33
    cup
    heavy cream
  • 1
    cup
    frozen peas
  • 1
    cup
    pimientos
    drained, chopped
  • 4
    cups
    chicken breast
    cooked, diced

Directions

  • In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.

  • Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.

  • For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.

  • Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.

  • Serve hot over cooked rice, pasta, toast, or biscuits.