Chicken à la King
1
servings30
minutes15
minutes859
kcal45
minutesChicken à la King has been a beloved comfort food since the late 1800s, originating in fine hotels, gracing numerous cookbooks, and eventually becoming a staple frozen entrée. While contemporary recipes often use canned condensed soup, I’ve decided to craft a more sophisticated take on this childhood favorite. My rendition includes a chicken velouté enriched with artichokes and an optional splash of sherry for added depth.
Ingredients
112 g (4 oz) boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon of dry white wine
1 teaspoon of olive oil
A pinch of salt
¼ teaspoon of sweet paprika
3-4 large button mushrooms, quartered
⅓ cup of sliced shallots
1 large artichoke heart, canned or jarred, diced small
⅓ cup of thawed frozen peas
2 teaspoons of sliced pimientos, jarred
¼ cup of heavy cream
½ cup of cool chicken stock
1 ½ teaspoons of flour
2 teaspoons of dry sherry (optional)
1 teaspoon of butter
Parsley and paprika for garnish
1 cup of cooked white rice for serving
Directions
- Mix the chopped chicken, wine, olive oil, ¼ teaspoon of paprika, and a pinch of salt. Stir the mixture and let it sit at room temperature for 30 minutes.
- Preheat a skillet over medium heat for 2 minutes. Add the chicken and marinade, cooking for 3 minutes while turning until it is lightly browned.
- Incorporate the quartered button mushrooms and shallots into the skillet, cooking for an additional 2 minutes.
- Next, add the diced artichokes, peas, and pimientos, cooking for 2 more minutes.
- Pour the heavy cream into the skillet and cook for another 2 minutes until the mixture is thick and bubbly.
- In a separate bowl, whisk together the chicken stock, flour, and sherry. Add this to the skillet, stirring it into the other ingredients, and cook for 2 more minutes until the sauce thickens. Finish by swirling in the butter.
- For serving, ladle the a la King over hot white rice in a large bowl and garnish with chopped parsley and either sweet or hot paprika.
