Chicken a la King
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cubes of chicken breast, mushrooms and bell pepper finish together in a mild, creamy sauce made from milk and chicken stock.
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The chicken is seared only until opaque and pulled out early, then completes its cooking in the sauce, which keeps the breast meat moist.
Ingredients
Instructions
- 1
Cut 400g chicken breast into 2cm cubes and pat the surface dry.
Cut the onion, mushrooms, and pepper so they are ready to add.
- 2
Heat the pan over medium-high heat and melt 2 tablespoons butter.
Spread the chicken in one layer, sear only until the outside turns opaque, then remove it immediately so the breast meat stays moist.
- 3
Add the onion and mushrooms to the same pan and cook over medium heat for about 3 minutes.
Stir often until the onion looks translucent and the mushroom moisture reduces, leaving flavor in the butter.
- 4
Sprinkle in 2 tablespoons flour and cook for 1 minute, stirring constantly.
Keep the heat at medium so the flour loses its raw taste and smells lightly nutty without scorching on the bottom.
- 5
Pour in 350ml milk and 150ml chicken stock little by little while whisking.
If lumps appear, pause the liquid, whisk until smooth, then continue so the cream sauce stays even and velvety.
- 6
Return the chicken, add the bell pepper, and simmer gently for about 5 minutes.
Continue until the center of the largest chicken piece reaches 74°C (165°F). Once the sauce coats a spoon, serve over toast or rice.
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