Chicken ala King

Chicken a la King

COURSE: Dinner
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 2 servings
Chicken a la King is a simple dish and a great way to stretch out leftovers. Sweat shallots with fresh thyme in butter, cook veggies for a few minutes, cook flour for a minute stirring, add stock then a tempered egg, add cooked chicken and fresh parsley, season with salt and pepper. DONE!!

Ingredients

Poached Chicken

  • 1 Chicken Breast
  • 2 Cups Chicken Stock
  • 2 Cups White Wine
  • 3 springs fresh Thyme
  • 1 TBS Kosher Salt

Chicken a la King

  • 2 TBS Unsalted Butter
  • 1/2 Cup finely diced shallot
  • 1 Cup sliced Mushrooms
  • 1 Cup finely diced Red Bell Pepper
  • 1 Cup frozen Peas
  • 2 Tbs Flour
  • 2 Cups Chicken Stock
  • 1 Egg, lightly beaten
  • 2 Cups prepared Chicken
  • 1/4 Cup finely chopped Parsley

Instructions

Poached Chicken

  • Heat chicken stock, white wine, thyme, and salt in a small pot until barely a simmer.
  • Add chicken and poach until internal temp reaches 160°F - about 12 minutes.
  • Set aside to rest until cool enough to handle. Cut in to 1 inch cubes. 

Chicken a la King

  • Heat butter in a large skillet over medium heat. Add shallots and sweat for 2-3 minutes. Add mushrooms and bell pepper and sauce for 2-3 minutes until tender. Add frozen peas and cook until no longer frozen.
  • Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste trying to avoid browning. Stir in 1 Cup of chicken stock using more as needed to achieve desired constancy. 
  • Lightly beat one egg in a small bowl. Add 1 tablespoon of liquid from the pan and whisk with a fork to temper the egg. Repeat twice (3 tbs total). Move vegetables to the sides of the pan allowing the sauce to pool to the center. Slowly drizzle in and whisk tempered egg.  
  • Add prepared chicken and 1 tbs fresh parsley and heat through.
  • Season with salt and pepper to taste.
  • Serve over white toast or homemade biscuits. Garnish with fresh parsley.