Chicken a la King is a recipe with a contested history, but it's essentially chicken and mushrooms in a creamy sauce flavoured with sherry.
This dish is incredibly easy to make, and all of the preparation can happen whilst you are poaching the chicken; it will go from your fridge to your table in around 35 minutes.
Chicken Breast in a Creamy, Mushroom, and Sherry Sauce
A dish that features chicken in a creamy sauce is the sort of thing that was omnipresent in the school dinner menus growing up. Huge trays of stuff that somehow looked grey even under the orange glow of hot lamps.
This recipe is not that... I promise!
Chicken a la king sounds regal, but it is about as regal as I am, which is not at all.
Whilst its origins are hotly contested, it originates in the US at the turn of the 20th century, and just like all hotly contested recipes, its constituent parts are equally debated.
I think that in many ways it is similar to what we think of as a modern stroganoff. A dish that I adore, which may be obvious given that I have beef stroganoff, pork stroganoff, vegan mushroom stroganoff and chicken stroganoff recipes on my site already.
My version brings together a host of influences from the 1920s and 30s, as well as a little bit of me.
Rather than using leftover chicken, I poach chicken breasts in a little stock whilst I prepare the vegetables and fry them off in a little butter.
Then I use sherry to create the base of the sauce.
Finally, some of the stock and the cream go in with a splash of Tabasco sauce and the poached chicken, and that's it, dinner is ready.
Frequently Asked Questions
Can I use leftover roast chicken?
Yes, this dish is commonly made with leftover chicken. Many US-based recipe developers also suggest using rotisserie chicken from the supermarket.
I rarely roast a chicken or have leftovers. I also cook for two people, and this version was developed for people in the same position.
Can I use chicken thighs?
Yes, remove the skin and cook them either on the bone or off the bone in the same manner as my recipe. Just ensure they reach close to the safe temperature (73°C or 165°F) before removing them from the stock.
Do I have to use sherry?
There are a couple of good substitutions for sherry in this recipe; the first is brandy, and the second is marsala wine.
If you want to avoid alcohol, you can skip the reduction phase at step 7. You will need to add a splash of extra stock and a little acidity and sweetness.
I would add a pinch of sugar and a splash of sherry vinegar or lemon juice at step 8.
What sort of sherry should I use?
You can use any type of sherry you like. If you are fond of sweeter flavours, use an oloroso.
If you want a slightly acidic vibe, pick a fino sherry; this is the traditional type of sherry used and the type that I use in the video for this recipe.
Do I have to add the Tabasco sauce?
No, I love a little spice, but it can be omitted if you wish. You would be best placed to add a little sherry vinegar or lemon juice at the end.
Can I make this in advance?
This dish does not reheat particularly well, in my opinion, because the chicken becomes dry and tough.
Serving Suggestions
Chicken a la King is often served with rice, and I have stuck with that vibe in the pictures featured here.
However, rather than the usual plain white rice, I have opted for nutty brown rice. I think the nutty flavour is perfect with this recipe.
This is an American recipe, and they are fond of serving buttered noodles as a side dish. It's a simple dish of buttered pasta; it is not for me, but it would be remiss of me not to mention it.
I would be much more inclined to serve this recipe with some crispy, salty potatoes.
Dishes like my straw potatoes, crispy fried potatoes and roasted crushed potatoes would be ideal.
Mashed potato is another great option, but it does make for a hearty and indulgent meal.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 18cm or 7" saucepan.
- 25cm or 10" frying pan.
- Kicthen tongs, stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A kettle to make the stock.
- A combination of weighing scales, measuring jug, cups and spoons.
- Quick-read meat thermometer (Optional)
Creamy Chicken a la King Recipe
Ingredients
- 2 Medium Skinless Chicken Breasts 300-350g Total
- 375 ml Chicken Stock 1½ Cups
- 1 Medium Echalion or Banana Shallot 50g
- 1 Small Green Pepper 150g
- 150 g Chestnut Mushrooms 2 Cups
- 35 g Butter 2 tablespoon
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 75 ml Sherry ⅓ Cup
- 125 ml Double Cream ½ Cup
- 50 g Sundried Red Peppers ¼ Cup
- ¼-½ teaspoon Tabasco Sauce
- Lots of Fresh Parsley to Serve
Instructions
- Place the chicken breasts in the base of an 18cm or 7" saucepan, pour over the hot chicken stock and simmer for 10 minutes over a medium-low heat.
- Whilst the chicken is poaching, cut the shallot in half, peel it and then dice it as finely as you can.
- Remove the stem and seeds from the green pepper, discard them, then cut the flesh into a 5mm (¼") dice.
- Cut the mushrooms into bite-sized pieces, I tend to cut them into quarters.
- Heat a 25cm or 10" frying pan over a medium heat, melt the butter and then add the mushrooms, green peppers and shallots, toss, season with the salt and pepper, then cook for 5-6 minutes, stirring or tossing regularly.
- By now the chicken should be cooked, remove it from the stock and set it aside to cool whilst you finish the sauce. The chicken should have reached 68°C or 155°F during this time, if not let it cook a little longer.
- Add the sherry to the pan, increase the heat to high, and reduce it by three-quarters, then reduce the heat to medium-low.
- Pour 75ml (⅓ Cup) of the poaching stock into the vegetables and add the cream, bring it to a simmer and cook for 5 minutes whilst you prepare the chicken and roasted peppers. Taste and adjust the salt if necessary.
- Cut the chicken breast into bite-sized pieces.
- Cut the sun-dried peppers into thin strips.
- Toss the chicken and the red peppers into the sauce, which should have thickened a little and cook for 3-4 minutes to heat through the chicken.
- Just before you serve, stir in the Tabasco sauce and sprinkle with fresh parsley.
