Chicken a la King

Chicken a la King with poached chicken, mushrooms, sweet peppers and heavy cream is comfort food at its best! Rich, creamy and made from scratch, it’s delicious served with rice, pasta or bread.

Chicken a la King

Chicken is my favorite protein ingredient. I love that it’s so comfortable to use and that it’s versatile enough to be enjoyed in many ways.

Chicken a la King

However, boneless skinless breast, which has very little fat, can be difficult to prepare. There’s a fine line between moist, juicy pieces and dry, stringy meat.

Techniques for super tender chicken

  • For my stir-fries, I like velvet to keep the meat moist and juicy
  • For sandwiches and casseroles like this chicken a la king, I like to take the next step—poaching.

Poaching is a form of cooking in which eggs, fish, fruit and poultry are covered and gently simmered in liquid until cooked. This method of moist cooking at a low temperature prevents the food from overcooking too quickly and helps retain moisture.
The chicken is juicy, flavorful and perfect for the rich and creamy white sauce!

Cooking tips

  • Sauté vegetables in butter for an amazing taste.
  • For best results, I highly recommend poaching chicken breasts, but feel free to use any cooked chicken, such as rotisserie, roasted, or grilled, that you have on hand. Just debone and cut into 1-inch pieces.
  • Add frozen green peas, peas and carrots or mixed greens for extra nutrition, color and texture.
  • I use heavy cream to make the béchamel sauce, but evaporated milk, half-and-half, or whole milk are also good options.
  • For a smooth consistency, cook the sauce on low to moderate heat so that the cream does not curdle or separate.
  • Do you want variety? Swap the chicken for good quality canned tuna packed in water (go for the wingfish!).
  • Add a few pinches of cayenne or red pepper to spice it up.
  • Cook the sauce a little thinner than you want, as it will thicken as it sits.

How to serve and store

  • Serve for lunch or dinner with steamed rice, noodles or toasted bread. This creamy chicken dish is also delicious as an appetizer stuffed in tortilla, phyllo, pie cups.
  • Allow leftovers to cool completely and store in airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
  • Heat in a saucepan over medium-low heat to an internal temperature of 165 F. Add stock, water, or heavy cream to loosen consistency and adjust seasoning as needed.

Chicken a la King Preparation

Chicken a la King is a rich, creamy and delicious dish that the whole family will love. Loaded with moist chicken, mushrooms, sweet peppers and a hearty sauce, it’s delicious with rice, pasta or bread.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
By Lalaine Manalo
Course: Main appetizer

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 3 cloves of garlic, peeled and crushed
  • 2 bay leaves
  • 1/2 cup dry sherry wine
  • cold water
  • 4 tablespoons of butter
  • 3 spoons of flour
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1/2 red pepper, de-stemmed, de-seeded and chopped
  • 1/2 green pepper, red pepper, stemmed, de-seeded and chopped
  • 4 ounces thinly sliced ​​fresh mushrooms (or sliced ​​canned mushrooms, drained)
  • 2 cups stock (reserved from poaching the chicken)
  • 1 cup heavy cream
  • salt and pepper to taste

Instruction

1. Arrange the chicken in a single layer in a large pot. Add salt, pepper, crushed garlic and bay leaves.
2. Add the wine and enough water to cover the chicken by about 1 inch or about 6 cups. Bring the drippings that float to the top to a boil over medium-high heat.
3. When the liquid starts to boil, reduce the heat to low. Cover and cook for about 10 to 15 minutes or until the center of the chicken is 165 F.
4. Immediately remove the chicken from the pot and allow to cool to the touch. Cut into 1-inch cubes.
5. Strain the broth, reserving about 2 cups. Discard aromatics.
6. Heat butter in a skillet over medium heat until melted. Add onion and garlic and cook until softened.
7. Add peppers and mushrooms and cook until soft, stirring regularly.
8. Add the flour and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned.
9. Add the reserved stock and heavy cream, whisking regularly to prevent lumps.
10. Add the chicken. Reduce the heat and continue to cook, stirring occasionally, until the sauce thickens slightly.
11. Season with salt and pepper to taste. Serve hot with rice, noodles or toasted bread.

Comment

  • For a smooth consistency, cook the sauce on low to moderate heat so that the cream does not curdle or separate.
  • Add a few pinches of cayenne or red pepper to spice it up.
  • Cook the sauce a little thinner than you want, as it will thicken as it sits.

Nutritional information

Calories: 317 kcal, Carbohydrates: 5 g, Protein: 25 g, Fat: 19 g, Saturated fatty acids: 11 g, Cholesterol: 128 mg, Sodium: 486 mg, Potassium: 547 mg, Sugar: 1 g, Vitamin A: 1100, Calcium: 2.0, Calcium: 6 30 mg, Iron: 0.7 mg

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