Creamy Chicken a la King Recipe

Creamy chicken a la king served with brown rice and fresh parsley.

Creamy Chicken a la King Recipe

The name chicken a la king gives off strong European vibes, but it is an American dish that dates back to the end of the 19th century, it's a delicious, quick and easy creamy chicken and mushroom recipe flavoured with sherry.

Course Main Course

Cuisine Anglo American

Keyword Chicken a la king, chicken ala king

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 784kcal

Author Brian Jones

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.

Video

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