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Retro Recipe: Chicken à la King | ![]() |
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.
QUICK SUPPER:
CHICKEN à la KING RECIPE
Time to table: 25 minutes
Serves 4
- 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.
What's for Supper? More Chicken Recipes
More Ways with Peppers
from Kitchen Parade
~ Grilled Pepper & Tomato Salad ~
~ Stuffed Peppers ~
~ Peperonata with Potatoes ~
~ more bell pepper recipes ~
from A Veggie Venture, my food blog
Recent Favorites from A Veggie Venture
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If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.
Shop Your Pantry First
~ bell peppers ~
~ mushrooms ~
~ egg whites & egg yolks ~
~ All Recipes, By Ingredient ~
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© Copyright 2003 Kitchen Parade
Are those baby red bells in the photo, or another kind of pepper? They are cute and look delish!
ReplyDeleteP.S. Been a fan for a very long time (years) but I think I'm a first-time commenter. Wait, no, I think you emailed me once, and I felt like a rockstar had signed my shirt!
ReplyDeleteThanks again for your work. Even if I don't make every recipe (law student, ugh) I enjoy reading them all. :) Your family is lucky to have such a competent, creative, healthy chef at the helm.
Kate C ~ Good question! The whole one on the left is one of those mini sweet peppers that are showing up in the markets now, they're fun for bite-size stuffing for appetizers. I used it just for garnish, and a whole sweet red bell pepper for the chicken dish.
ReplyDeleteKate C ~ Aii, thanks so much for the very kind words, they arrive at a good moment! And you'll laugh, because I'm working on a recipe that I'm calling Rockstar XXX because it made ME, and hopefully you, feel like a rock star when making it the first time! Thanks for your support and feedback, it means the world.
ReplyDelete