Chicken à la King
Ingredients
- 3 tablespoons unsalted butter
- 1 cup yellow onion
- 1/2 cup celery
- 1 teaspoon kosher salt
- 8 ounces button mushrooms
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 2 cups cooked chicken
- 7 ounce pimentos
- 1/2 cup frozen peas
- 2 3cups cooked white rice
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Instructions
- In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.,Simply Recipes / Frank Tiu
- Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.,Simply Recipes / Frank Tiu
- Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.),Simply Recipes / Frank Tiu
- Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.,Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.,Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
Source
Original recipe: View Original
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