Chicken A La King

Have you heard it? The question floating around – “What’s for dinner?!” Yes, I hear it all the time with a houseful of rumbling tummies. So today, I am sharing this super easy peasy Chicken A La King recipe that you simply HAVE to try.

Chicken A la King

How to Make Chicken A La King

The clever people would say that Chicken A La King originated in the 1890’s and was originally created by a chef with the name of William King – from there the Chicken A La KING, although there are many speculations of the origin of the dish.  It consists of a cream sauce often made with sherry, mushrooms and vegetables with diced chicken served over rice or noodles.

Chicken A La King

 

What Vegetables can you use to make Chicken A La King

Vegetables such as green peppers, red peppers and sometimes even marrows are added to this delicious creamy béchamel sauce (a simple white sauce made with butter, flour and milk.) I used green pepper and mushrooms in my version, and added a little garlic and chilli for extra flavour.  I also love to smother my creamy sauce with fresh parsley right before serving.

Chicken A La King

 

 

What I love most about this recipe of Chicken A La King, is that any leftover roast chicken can be used from the day before. A wholesome dinner put together in no time.  A little also goes a long way, make sure to make extra to freeze for easy access!  Enjoy!

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Chicken A La King
A delicious fuss free dinner that consists of chicken breast fillets, mushrooms and peppers, smothered in a bechamel sauce with loads of parsley.
Chicken A La King
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Rating: 0
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Course Main Dish
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Chicken A La King
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a medium saucepan and sauté the chili and garlic. Remove the ingredients from pan.
  2. Add the knob of butter to the pan, and brown the chicken pieces. Season with salt and pepper. Remove the chicken from pan too.
  3. Now saute the mushrooms and peppers. Add the butter to the pan for the bechamel sauce.
  4. As your peppers and mushrooms soften, add the flour and stir with a wooden spoon. You may take this off the heat while stirring.
  5. Add half of the milk to the mushroom mixture, take off the heat and mix through.
  6. Place the pan back onto the heat and gently simmer until sauce thickens, while mixing. You can add more milk as go you until your sauce is at desired thickness.
  7. Add the chicken pieces and sauted garlic mix and give it a good stir. Now add the parsley and serve with fluffy basmati rice.
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