Chicken a la King
Indulge in the richness of a creamy mushroom sauce with our lip-smacking yet simple Chicken a la King recipe. Made with diced chicken and healthy ingredients, our recipe is worthy of royalty. It can also be prepared using leftover turkey, making it an ideal post-Thanksgiving meal.
Servings: 4
Calories: 355kcal
Equipment
- 6 qt cast iron dutch oven
- Cutting board
- Chef knife
- Wood spatula
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup green bell pepper diced
- 8 oz mushrooms sliced
- 1/4 cup white whole wheat flour or all purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1.5 cups milk 2% or whole milk
- 1.5 cups low sodium chicken broth
- 2 cups cooked chicken or turkey, diced
- 2 oz pimientos diced and drained
- 2 tbsp dry Sherry
- 1/8 tsp ground nutmeg
Instructions
- Heat olive oil in a Dutch oven or 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms, stirring occasionally, until mushrooms have lost their liquid and start to brown.
- Stir in flour, salt and pepper. Cook over medium heat stirring constantly for a couple minutes to cook the flour.
- Remove from heat. Stir in milk, sherry and broth. Bring back to a boiling over medium high heat, stirring constantly. Reduce heat and cook until thickened, a couple of minutes.
- Stir in chicken and pimientos; season with nutmeg; cook until hot. Taste and adjust seasoning if needed.
- Serve over whole grain toast, noodles, rice or mashed potatoes.
Notes
Add the milk and broth to the pan away from the heat and slowly, stirring vigorously to avoid any flour lumps. Once you return the pan to the heat, stir the sauce frequently as it simmers to prevent it from sticking to the pan.
Nutrition
Calories: 355kcal | Total Carbohydrate: 14g | Protein: 25g | Total Fat: 22g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 412mg | Potassium: 660mg | Dietary Fiber: 2g | Total Sugars: 7g | Vitamin A: 692IU | Vitamin C: 46mg | Vitamin D: 1µg | Calcium: 136mg | Iron: 2mg