📝 About This Recipe
Born in the grand hotels of the Gilded Age, Chicken à la King is the pinnacle of mid-century luxury, defined by its impossibly velvety cream sauce and rich buttery finish. This dish elevates tender poached chicken and vibrant vegetables into a sophisticated comfort food that feels like a celebration on a plate. It is a timeless testament to the magic that happens when high-quality dairy is treated with care and classic French technique.
🥗 Ingredients
The Protein & Vegetables
- 3 cups Cooked Chicken Breast (cubed or shredded into bite-sized pieces)
- 8 ounces Button Mushrooms (cleaned and sliced)
- 1/2 cup Red Bell Pepper (finely diced for color)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/2 cup Frozen Sweet Peas (thawed)
The Velouté Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cup All-Purpose Flour (sifted)
- 1 1/2 cups Chicken Stock (low sodium, warmed)
- 1 cup Heavy Cream (at room temperature)
- 2 tablespoons Dry Sherry (optional but highly recommended for depth)
The Liaison & Seasoning
- 2 large Egg Yolks (beaten, for the classic liaison finish)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon White Pepper (to keep the sauce pristine and pale)
- 2 tablespoons Pimientos (diced, from a jar)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or saucepan, melt 1 tablespoon of the butter over medium-high heat.
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2
Add the sliced mushrooms and diced bell peppers. Sauté for 5-7 minutes until the mushrooms are golden and the peppers have softened. Remove the vegetables from the pan and set aside.
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3
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted and foaming, whisk in the flour.
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4
Cook the butter and flour mixture (the roux) for 2 minutes, whisking constantly. Do not let it brown; you want a 'blond' roux to keep the sauce light in color.
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5
Slowly pour in the warm chicken stock in a thin stream, whisking vigorously to ensure there are no lumps. Continue cooking until the sauce thickens and begins to bubble.
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6
Lower the heat to medium-low. Stir in the heavy cream and the dry sherry, simmering gently for 3-4 minutes to allow the flavors to meld.
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7
In a small bowl, whisk the two egg yolks. To 'temper' the eggs, slowly whisk in 1/4 cup of the hot cream sauce into the yolks. This prevents them from scrambling when added to the pan.
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8
Gradually pour the tempered egg yolk mixture back into the skillet, stirring constantly. This 'liaison' will create a rich, glossy, and thick texture.
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9
Fold in the cooked chicken, the sautéed mushroom/pepper mixture, the thawed peas, and the pimientos.
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10
Season with kosher salt and white pepper. Continue to heat for 3-5 minutes until the chicken is heated through, but do not let the sauce come to a hard boil.
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11
Taste and adjust seasoning, adding a splash more sherry or cream if desired for consistency.
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12
Remove from heat and stir in half of the fresh parsley. Serve immediately while piping hot and velvety.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the elegant, creamy appearance of the sauce. Tempering the egg yolks is crucial; if you add them directly to the hot pan, they will curdle and ruin the silky texture. Use a high-quality dry Sherry (like Amontillado), not 'cooking sherry,' to provide a sophisticated nutty undertone. If the sauce becomes too thick, thin it out with a tablespoon of warm chicken stock or milk until it reaches your desired consistency. For the best flavor, use meat from a roasted rotisserie chicken—it adds a depth of flavor that poached breast alone lacks.
🍽️ Serving Suggestions
Serve inside warm, toasted puff pastry shells (Vol-au-vents) for a classic 1920s presentation. Ladle generously over thick slices of toasted sourdough or brioche bread. Pair with a crisp, chilled Chardonnay or a dry Sparkling Wine to cut through the richness of the cream. Serve alongside a simple garden salad with a bright lemon vinaigrette to balance the heavy dairy components. For a modern twist, serve over a bed of buttery basmati rice or wide egg noodles.