Chicken à la King is my idea of perfect retro deliciousness. Think bites of moist chicken, bell pepper, mushrooms and peas draped in a dreamy cream sauce. Think more healthful than it looks and sounds. Think quick, think supper. That's Chicken à la King.
Chicken à la King is a recipe that seems to morph into something new every twenty years or so. While the dish is likely of American origin, the source of this version is a cookbook picked up in France awhile back.
While tempted otherwise, I’ve made only modest reductions to the butter and cream. First, the portion sizes are relatively small. More importantly, since it’s the height of summer and fresh produce is so plentiful, it’s easy to fill out this rich entrée with a grilled vegetable (green beans, anyone?), a nutrient-packed salad and a fresh-fruit dessert.
In this way, we balance our calorie intake over the course of a meal, a day, even an entire week.
CHICKEN à la KING RECIPE
Time to table: 25 minutes
- 1 tablespoon butter
- 8 ounces fresh mushrooms, caps only if small, otherwise trimmed and sliced
- 1 red bell pepper, chopped
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts cut into bite-size pieces
- 2 egg yolks
- 1/2 cup cream
- 1 tablespoon sherry, brandy or cognac
- Salt and pepper to taste
- 1/2 cup frozen peas
Melt 1 tablespoon butter in a Dutch oven on medium high til shimmery, then add mushrooms and red pepper at the same time. Sauté until the mushrooms are soft and the peppers slightly soft. Set vegetables aside.
Melt the second 1 tablespoon butter until beginning to sizzle, then add chicken pieces and stir to coat with fat. Stirring occasionally, cook until chicken appears white on the outside.
In a small bowl, whisk egg yolks, then whisk in cream, sherry and seasoning. Stir mixture into chicken and stir gently for 3 – 4 minutes until chicken is fully cooked (do not allow to boil) and adding mushroom, pepper and peas at the last until heated through.
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