CHICKEN A LA KING RECIPE
This creamy chicken a la king recipe is a homemade version of the classic comfort food dish and is loaded with fresh vegetables and a splash of cream. Pasta replaces puff pastry so that it comes together in just 30 minutes making it a perfect weeknight meal!
Provided by Katie Webster
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Cook whole-wheat egg noodles according to package instructions. Drain well and keep hot.
- Meanwhile, place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 12 to 16 minutes, depending on thickness of the meat. Remove the chicken and cut into cubes.
- While pasta and chicken cook, heat butter and oil in a large non-stick skillet over medium-high heat, swirling to melt butter. Add mushrooms, bell pepper, garlic, thyme, salt and pepper and cook, stirring occasionally, until the mushrooms have softened and released their juices, and the juices have evaporated and the vegetables are starting to brown, 8 to 12 minutes.
- Add sherry to the mushroom mixture and cook, stirring until evaporated. Stir in flour to coat the vegetable mixture.
- Add broth and cook, stirring constantly until the flour is dissolved into the broth. Bring to a simmer, stirring often. Add chicken and return to a simmer, stirring often until the chicken is heated through and the sauce is thick.
- Remove from the heat and stir in half and half. Serve the chicken and sauce over the noodles. Top with almonds and parsley. Serve hot.
Nutrition Facts : ServingSize 1 1/2 cups chicken and about 7 oz. noodles, Calories 590 calories, Sugar 4 g, Fat 16 g, SaturatedFat 4 g, Carbohydrate 51 g, Fiber 4 g, Protein 52 g
TOFU "CHICKEN" A LA KING (LOW FAT)
A vegan version of the classic Chicken A La King, this recipe uses tofu as the main ingredient. Delicious as a main meal and is liked by both vegetarians and non-vegetarians alike. I've served this to my very "Meat and Potatoes" type parents and they both love it. My neice, who is normally a very picky eater, will gobble this up as well so it's good for kids too. :) Serve with a side of veggies or a nice salad and you have a delicious and healthful complete meal. ***note*** Feel free to adjust the amount of mushrooms and peas to your liking. Carrots go nicely in this dish is well, but it's optional so I left it out of the recipe.
Provided by grumblebee
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the first 4 ingredients for about 7 minutes or until slightly browned. Add the water and "milk" and the bouillon cube, stir, and set aside.
- Mix 3 tablespoons of cornstarch or flour with 3 tablespoons of water. Cook until thickened. Add the remaining ingredients, stir well, and simmer until desired consistency is reached.
- Serve over mashed potatoes, toast, rice or on it's own. :).
Nutrition Facts : Calories 174.6, Fat 7, SaturatedFat 1.4, Sodium 66.2, Carbohydrate 15, Fiber 3.4, Sugar 3.5, Protein 16.1
VEGGIE A LA KING
Make and share this Veggie a La King recipe from Food.com.
Provided by AnnaHummingBird
Categories < 60 Mins
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- heat chili infused avocado oil.
- stir in spices and seeds.
- toast lightly.
- place to one side.
- stir fry carrots, cauliflower and broccoli until almost cooked.
- add sprouts.
- stir fry for one minute.
- coat with chickpea flour.
- add water, rice milk powder and soy sauce.
- let simmer for 5 minutes.
- stir in spice and seed mixture.
- stir in vegan cheese just before serving.
- serve on a bed of brown basmati rice.
Nutrition Facts : Calories 296.5, Fat 17.6, SaturatedFat 3.3, Cholesterol 7.8, Sodium 648.1, Carbohydrate 28.4, Fiber 8.6, Sugar 12.9, Protein 11.3
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
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