CLASSIC CHICKEN A LA KING
Classic Chicken a la King is rich and creamy and made from scratch. This easy dinner recipe is great served over rice, pasta, toast, or biscuits!
Provided by Rachel (The Stay At Home Chef)
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 13 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 157 mg, Sodium 488 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SKILLET CHICKEN A LA KING
Put a rotisserie chicken to delicious use in this easy weeknight Skillet Chicken à la King with fresh mushrooms, garlic, egg noodles and cream cheese.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 35m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook vegetables and garlic in covered nonstick Dutch oven or large deep nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender, stirring occasionally.
- Stir in broth; bring to boil. Add cream cheese spread; cook and stir on medium heat 2 to 3 min. or just until melted. (Do not let mixture come to boil.) Stir in noodles; simmer 5 to 7 min. or just until tender, stirring occasionally.
- Add chicken; cook 4 to 5 min. or until chicken is heated through, stirring frequently. Stir in parsley.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 5 g, Protein 22 g
CHICKEN A LA KING
An easy Chicken a la King sauce that comes together fast on the stovetop! Rich, creamy and loaded with a hearty mix of tender chicken, mushrooms, peas, celery, and peppers.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
- Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
- Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
- Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
- Serve over biscuits, rice, or pasta and enjoy!
Nutrition Facts : Calories 492 kcal, Carbohydrate 23 g, Protein 30 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 145 mg, Sodium 1276 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
QUICK & EASY CHICKEN A LA KING
Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
- Dice cooked chicken and set aside.
- In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
- In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
- Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
- Serve over mashed potatoes or hot, buttered noodles.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
CHICKEN A LA KING I
Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Provided by Colleen B. Smith
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 11
Steps:
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g
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