Tender chunks of chicken and simple vegetables in a creamy gravy over toast or biscuits. Chicken à la King is easy comfort food at its finest!
When I was in college, I spent my spring breaks going to visit my grandparents.
It was an hour from campus, 150 acres of forest and ponds and other Midwestern natural wonderment. The family hunting land.
I didn’t go there for the trees, though. I went there to play computer games with my grandma.
We played the Might and Magic series, and we would play from roughly 6:00 am to 11:00 pm every single day. Yes, we were addicted (or I was, anyway). It was glorious fun. We only took a break when my grandpa cooked food and called us down to eat it.
One of his go-to recipes was Chicken à la King, and he never had to call us twice.
Grandpa’s Chicken à la King recipe was made with Cream of Chicken Soup, but you can easily make a sauce from scratch that tastes even better.
While mushrooms, red peppers, and other vegetables appear in Chicken à la King, Grandpa kept it easy with frozen peas and carrots. I used fresh carrots (because I had them) along with frozen peas, but feel free to use the frozen blend if you want. Celery and carrots round out the simple but tasty vegetable blend.
Instead of cans of refrigerator biscuits, Grandpa’s choice for serving his culinary masterpiece, I brushed some thick slices of Italian bread and toasted them in a skillet.
Top with a ladle or two of creamy, comforting Chicken à la King and join me in remembering all the spring breaks that have come and gone.
My grandma passed away several years ago from ALS, but Grandpa still lives up north. I took the kids and visited him this summer, and it brought back so many wonderful memories. Of weeks spent gaming with Grandma, and everything else.
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Chicken à la King Recipe
- 3/4 cup heavy cream
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 4 (6 ounce) boneless, skinless chicken breasts trimmed, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 carrot peeled and finely chopped
- 1 stalk celery finely chopped
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley minced
- Biscuits or toasted bread, for serving
- In a large zipper-lock back, combine 1/2 cup cream, lemon juice, and 1 teaspoon of salt. Add the chicken and mash until evenly coated. Refrigerate for 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil until shimmering. Add onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in flour and cook 1 minute. Add wine and cook until thickened, scraping up any browned bits, about 1 minute. Stir in the broth and the remaining 1/4 cup of cream. Cook until the sauce is very thick, about 5 minutes.
- Stir in chicken mixture and peas. Reduce heat to simmer and cook, stirring frequently, until chicken is cooked through, about 10 minutes. Remove from heat and garnish with parsley. Serve on toasted bread or biscuits.
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