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Chicken à la King
A classic, creamy Chicken à la King made with fresh onion, red bell pepper, baby portobello mushrooms, chicken broth, heavy cream, and a splash of dry sherry, finished with velvety egg yolks. Perfect for using leftover rotisserie chicken and serving over rice or with crusty bread.
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Cost Breakdown
Critical Success Points
- • Creating a smooth roux with flour
- • Tempering the egg yolks to avoid curdling
- • Simmering the sauce without letting it scorch
Safety Warnings
- • Hot butter can cause burns; handle with care.
- • When adding liquids to the roux, whisk continuously to prevent splatter.
- • Tempering egg yolks is essential to avoid curdling.
- • If using raw chicken, ensure it is fully cooked before adding to the sauce.
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