Description
This classic Chicken a la King recipe features tender chicken breast pieces cooked in a rich, creamy sauce with mushrooms, peas, and pimentos. Infused with a medley of herbs and a touch of heat from hot sauce, it’s a comforting dish perfect to serve over egg noodles, rice, or biscuits for a hearty and flavorful meal.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
Sauce Ingredients
- ½ cup dry white wine
- 5 tablespoons butter
- 8 oz. baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- â…“ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen is fine)
- 4 oz. drained pimentos
- ½ teaspoon each: dried basil, parsley, thyme, onion powder, mustard powder
- ¼ teaspoon ground sage
- â…› teaspoon pepper
- â…› teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all dried seasonings including basil, parsley, thyme, onion powder, mustard powder, sage, pepper, and paprika. Set this mixture aside. Measure out all remaining ingredients before beginning the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken breasts and cook for about 3 minutes on each side until a golden brown crust forms. Remove the chicken from the pot and set aside. Note: the chicken will still be uncooked in the center.
- Rest and Chop Chicken: Let the chicken rest for 10 minutes to allow juices to redistribute, then cut it into bite-sized pieces. The chicken will finish cooking in the sauce during simmering, which will also deepen its flavor.
- Make the Sauce Base: Add the wine to the pot and set heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the pot to release browned bits. Add the mushrooms, diced onion, and minced garlic to the pot and cook, stirring occasionally, for 5-6 minutes until softened.
- Add Butter and Flour: Stir in the butter and flour, cooking for about 2 minutes while stirring continuously to create a roux and remove raw flour taste.
- Add Cream Mixture and Bouillon: Reduce heat to medium-low. Slowly add the half and half mixture in small splashes, stirring constantly to combine and prevent lumps. Scrape up any remnants from the bottom of the pot as you stir. Add the chicken bouillon cube, stirring to dissolve.
- Simmer with Chicken: Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to a simmer, add the chopped chicken back into the pot, and simmer uncovered for 10 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Add Vegetables: Stir in the peas and drained pimentos. Continue to simmer uncovered for an additional 5-10 minutes or until the sauce reaches your desired consistency. The longer it simmers, the thicker the sauce becomes.
- Serve: Remove from heat and serve over egg noodles, pasta, rice, biscuits, or puff pastry as preferred for a comforting, satisfying meal.
Notes
- Using boneless skinless chicken breast ensures tender pieces that cook evenly in the sauce.
- Dry white wine adds a subtle acidity to balance the rich sauce; use a quality wine suitable for cooking and drinking.
- Frozen peas work well and are convenient, but fresh peas can be substituted when in season.
- Allowing the chicken to rest before slicing helps retain juices and results in moister chicken pieces.
- Simmering uncovered helps thicken the sauce naturally without additional thickeners.
- Serve over egg noodles for a classic presentation or try rice or biscuits as delicious alternatives.
