Chicken à la King

Ingredients

• 6 tablespoons Unsalted Butter (melted in pan)
• 0.5 cup White Onion (diced)
• 0.5 cup Red Bell Pepper (diced)
• 8 oz Baby Portobello Mushrooms (sliced)
• 2 tablespoons All-Purpose Flour (for roux)
• 1 cup Chicken Broth (low-sodium)
• 1 cup Heavy Cream (full-fat)
• 2 tablespoons Dry Sherry (or dry white wine)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 cups Cooked Chicken (shredded leftover rotisserie or boiled)
• 0.5 cup Frozen Peas (thawed)
• 2 large Egg Yolks (separated from whites)
• 1 tablespoon Fresh Parsley (chopped for garnish)

Instructions

1. Melt Butter

   Place the skillet over medium heat and add 6 tablespoons of butter. Let it melt completely, swirling the pan to coat evenly.

   Time: PT2M

2. Sauté Onion and Bell Pepper

   Add the diced white onion and red bell pepper to the melted butter. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes.

   Time: PT4M

3. Add Mushrooms

   Stir in the sliced baby portobello mushrooms and sauté for another 2 minutes until they release moisture and begin to brown.

   Time: PT2M

4. Create the Roux

   Sprinkle 2 tablespoons of all‑purpose flour over the vegetables. Stir constantly for about 1 minute to cook the flour and form a smooth roux.

   Time: PT1M

5. Add Liquids

   Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 2 tablespoons dry sherry. Continue whisking until the mixture is smooth and free of lumps.

   Time: PT3M

6. Simmer the Sauce

   Bring the sauce to a gentle simmer, stirring frequently, and let it thicken for about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Season

   Season the sauce with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Adjust seasoning to taste.

   Time: PT0.5M

8. Add Chicken and Peas

   Stir in the shredded cooked chicken and thawed peas. Cook for about 3 minutes until everything is heated through.

   Time: PT3M

9. Temper Egg Yolks

   In a small bowl, whisk together 2 egg yolks with ¼ cup of the hot sauce mixture, adding the liquid slowly while whisking constantly.

   Time: PT2M

10. Enrich the Sauce

    Slowly pour the tempered egg yolk mixture back into the skillet, stirring continuously. Cook for another 1 minute until the sauce becomes velvety and slightly thicker.

    Time: PT1M

11. Finish and Serve

    Remove from heat, sprinkle chopped fresh parsley on top, and serve immediately over rice, noodles, or with crusty bread.

    Time: PT1M

Nutrition Facts

Calories

365

Protein

38g

Carbohydrates

20g

Fat

35g

Fiber

5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil (use less)
• Instead of White Onion: Yellow onion
• Instead of Red Bell Pepper: Any color bell pepper
• Instead of Baby Portobello Mushrooms: Button mushrooms
• Instead of All-Purpose Flour: Gluten-free flour
• Instead of Chicken Broth: Chicken stock, Vegetable broth
• Instead of Heavy Cream: Half-and-half, Whole milk (less thick)
• Instead of Dry Sherry: Dry white wine, Apple cider vinegar (1 tsp)
• Instead of Cooked Chicken: Cooked turkey
• Instead of Frozen Peas: Fresh peas
• Instead of Egg Yolks: Egg yolk substitute (powder)
• Instead of Fresh Parsley: Dried parsley

Equipment Needed

• Large Skillet or Sauté Pan
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Whisk
• Small Bowl

Critical Steps — Do Not Skip

• Creating a smooth roux with flour
• Tempering the egg yolks to avoid curdling
• Simmering the sauce without letting it scorch

Chef Tips from the Video

• Use fresh baby portobello mushrooms for a richer, earthier flavor.
• A splash of fresh lemon juice at the end brightens the creamy sauce.
• Serve over steamed rice, buttered noodles, or with a slice of crusty bread to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed.

Freezer: Freezing is not recommended because the cream may separate. If frozen, thaw slowly in the refrigerator and reheat gently, whisking to recombine.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 6, let it cool, and refrigerate. Reheat gently and add chicken, peas, and egg‑yolk mixture just before serving.
• The dish can be assembled ahead of time and finished on the stovetop when ready to eat.