CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)
This Chicken a la King recipe is a simple and delicious comfort food recipe made with fresh mushrooms, sweet peas, and chicken in a creamy sauce served over gluten-free rolls, rice, or gluten-free pasta.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- ⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
- ⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
- Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
- To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
- ⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
- ⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
- ⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.
Nutrition Facts : Calories 224 kcal, Sugar 8 g, Sodium 701 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 5 g, Protein 18 g, Cholesterol 26 mg, ServingSize 1 serving
INSTANT POT CHICKEN A LA KING
A comforting bite of chicken filled flavor, packed with veggies and more! All done in a fraction of the time using the Instant Pot!
Provided by Mike
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Set Instant Pot to Saute: More. Add butter and allow to melt. Add garlic and saute until it just turns golden brown, about a minute. Add in shallots, red pepper, celery, carrots and mushrooms. After about minutes, season with a pinch of salt and pepper and dust with all-purpose flour. Add sherry wine to deglaze the the pot, scraping up and brown bits that have stuck to the bottom.
- Add parsley and chicken thighs. Stir everything together before pouring in your chicken stock. Close lid and set Instant Pot to Manual: High for 10 minutes. When it's done, perform a quick release. [Note: covering the vent by holding a paper towel over it with tongs will help to keep the sauce from spitting out.] While the pressure is releasing, mix together cornstarch and cold water to make a slurry.
- Add cayenne pepper, half and half and your cornstarch slurry. Season with a pinch more salt and pepper and stir together well. Set Instant Pot to Saute: More and simmer, while cooking, for about 5 minutes. You're done when the sauce is about as thick as a gravy. Taste and adjust for salt, pepper, or heat (cayenne) as needed. Reduce heat to low and serve immediately in a large bowl over cooked rice.
Nutrition Facts : ServingSize 2 cups sauce over rice, Calories 420, Sugar 8.3 g, Sodium 1013.7 mg, Fat 13.5 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 48.8 g, Fiber 3 g, Protein 24.6 g, Cholesterol 96.8 mg
CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
INSTANT POT CHICKEN A LA KING
A rich, creamy sauce with chicken and vegetables. It tastes great served over rice, biscuits, mashed potatoes or noodles.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 27m
Number Of Ingredients 14
Steps:
- Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
- While sauce is thickening add in the peppers and peas. Shred the chicken.
- Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.
Nutrition Facts : Calories 300 calories, Sugar 5.4 g, Sodium 591.7 mg, Fat 13 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 2.6 g, Protein 28 g, Cholesterol 128.9 mg
CROCK POT CHICKEN A LA KING
Make and share this Crock Pot Chicken a La King recipe from Food.com.
Provided by ChasMan
Categories Chicken
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except peas) into a crock pot. Cover and cook on low 5 to 7 hours.
- Add peas approximately 45 minutes before serving.
- Note: Tasty served over hot biscuits with a mixed green side salad.
Nutrition Facts : Calories 375.7, Fat 16.2, SaturatedFat 4, Cholesterol 78.8, Sodium 1133.2, Carbohydrate 23.6, Fiber 4.2, Sugar 8, Protein 33.7
CROCK POT CHICKEN A LA KING
Quick and easy! Serve over cooked egg noodles or over toast! Posting so we have access to shopping list!
Provided by Mrs. Lumpy
Categories < 4 Hours
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in crock.
- Cover.
- Cook on high 3-4 hours or low 6-7 hours.
- Stir often.
- Serve and enjoy!
Nutrition Facts : Calories 407.6, Fat 23, SaturatedFat 10.2, Cholesterol 62.5, Sodium 1169.1, Carbohydrate 32.1, Fiber 1.4, Sugar 4.6, Protein 19.8
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
CROCK POT CHICKEN A LA KING
Make and share this Crock Pot Chicken a La King recipe from Food.com.
Provided by CrimsonPhoenix
Categories One Dish Meal
Time 7h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, flour, pepper and cayenne pepper. Stir until smooth.
- Stir in chicken, celery, green pepper, and onion.
- Cover and cook on low for 7 or 8 hours or until meat is cooked and tender.
- Stir in peas and pimentos.
- Cook another 30 minutes.
- Serve over rice, noodles or biscuits.
CHICKEN A LA KING
Make and share this Chicken a La King recipe from Food.com.
Provided by fame26
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir chicken in hot butter in large skillet until lightly browned.
- Add gravy, peas, milk, mushrooms, salt and pepper.
- Bring to boil.
- Reduce heat; cover.
- Simmer 2 minutes.
- Return to full boil.
- Stir in rice and pimiento; cover.
- Remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
Nutrition Facts : Calories 489, Fat 15.3, SaturatedFat 6.8, Cholesterol 91.4, Sodium 1038.8, Carbohydrate 49.3, Fiber 4.9, Sugar 5.9, Protein 37.8
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