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Chicken à la King
Chicken à la King
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy chicken, mushrooms, pimentos, and peas in a dreamy sauce - a retro dish making a delicious comeback. Perfect for a crowd-pleasing weeknight dinner.
Ingredients:
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 8 ounces white button mushrooms, sliced
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 cup sherry or dry white wine
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 2 cups diced or shredded cooked chicken
  • 1 (7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)
  • 1/2 cup frozen peas
  • 2 to 3 cups cooked white rice , for serving (optional)
Instructions:
  • In a skillet over medium heat, melt butter and sauté onion and celery with 1/2 teaspoon kosher salt until softened and translucent, about 4 to 5 minutes. Stir occasionally.
  • - Join the mushrooms: Introduce the sliced mushrooms to the pan. Toss gently in butter, and sprinkle with 1/2 teaspoon kosher salt and black pepper. Sauté, stirring occasionally, until the mushrooms soften and reduce to about half their size, approximately 5 minutes.
  • Pour in the sherry and stir occasionally until most of the liquid has cooked off, around 2 minutes, or skip if not using alcohol.
  • Create a roux by sprinkling flour evenly in a skillet, stirring until the raw flour slightly cooks, about 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Simmer the mixture, then let it thicken and reduce slightly over medium-low heat for about 5 minutes.
  • Combine the cooked chicken, diced pimentos, and frozen peas straight from the freezer. Stir thoroughly and heat until the chicken is warmed through and the peas are hot, approximately 2 to 3 minutes. Season with salt and pepper to your liking. Pair with rice if preferred. Store in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes. If you enjoyed the dish, please consider leaving stars and a review!

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