Chicken a la King – Page 2

Melt Butter: In a large skillet over medium heat, melt the butter.
Cook Onions, Bell Peppers, and Mushrooms: Add the chopped onion, bell pepper, and mushrooms to the skillet. Sauté for about 5 minutes, until the onions are soft and the mushrooms are golden.

Sprinkle in Flour: Sprinkle the flour over the vegetables and stir well to combine. Cook the flour mixture for 1-2 minutes to eliminate the raw flour taste.
Add Chicken Broth and Sherry: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the sherry or white wine if using, and bring the mixture to a simmer.
Add Heavy Cream: Pour in the heavy cream, stirring until the sauce is smooth and begins to thicken, about 2-3 minutes.

Stir in Chicken: Add the cooked chicken pieces and frozen peas (if using) to the sauce. Let everything simmer for another 2-3 minutes, just until heated through.
Season and Taste: Add salt and pepper to taste, adjusting as needed.

Plate the Dish: Serve the Chicken a la King over toast points, cooked rice, egg noodles, or in puff pastry shells.
Garnish and Enjoy: Garnish with fresh chopped parsley and enjoy while hot.

Use Leftover Chicken: This recipe is a fantastic way to use up leftover cooked chicken or turkey. Shredded rotisserie chicken also works well for added convenience.
Adjust the Creaminess: For a richer sauce, use heavy cream. For a lighter option, use half-and-half or whole milk.
Wine for Depth: Adding a touch of dry sherry or white wine gives the sauce extra depth and enhances the overall flavor, though it’s optional.
Veggie Variations: While bell peppers, mushrooms, and peas are traditional, you can add other vegetables like carrots or asparagus for added flavor and color.

Gluten-Free: Substitute the flour with a gluten-free all-purpose flour blend to make the sauce gluten-free.
Low-Fat Option: Substitute heavy cream with milk or a milk-cream blend for a lighter sauce.
Herbs and Seasoning: Add a pinch of thyme or tarragon for a twist on the classic flavors.