Chicken à la King

Any night of the week is a perfect night for Chicken à la King. This old-fashioned recipe has tender chicken with vegetables in a luscious cream sauce and is ready in under an hour.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 271kcal

Author Meggan Hill

Ingredients

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 celery rib finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine (see note 1)
1 1/2 cups chicken broth (see note 2)
1/2 cup frozen peas
2 tablespoons fresh parsley minced
Biscuits or toasted bread, for serving

US Customary - Metric

Instructions

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, season to taste with salt and pepper, and garnish with parsley. Serve on toasted bread or biscuits.

Notes

White wine: Choose a light-bodied dry white (such as sauvignon blanc or pinot grigio) that you enjoy drinking. Use more broth instead of the wine, if you prefer.
Chicken broth: Make your own chicken broth or use store-bought.
Rotisserie chicken: Shred up a grocery store chicken (or make your own rotisserie chicken) and use the leftovers to make the recipe. No need to pre-marinate with cooked chicken; just stir in the lemon juice when you add the peas.
Slow cooker: In the bottom of a slow cooker, add cream, wine, chicken broth, flour, and 1 teaspoon salt and stir until smooth. Stir in chicken, celery, carrots and onion. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Stir in peas and lemon juice, then cook 30 minutes longer or until heated through. Season to taste with salt and pepper and garnish with parsley.
Make ahead: The recipe comes together in almost no time, but if you need to make it ahead of time, add the peas when you reheat the dish, to keep them bright.
Freezing: The cream sauce freezes well. Let the recipe cool, then portion, label, and date. Before reheating, let the dish thaw overnight in the refrigerator.

Nutrition