Chicken a la King Recipe
Servings: 6
Ingredients
- 2 tablespoon butter
- 1 small onion, diced
- ½ medium green bell pepper, finely diced
- salt and pepper to taste
- 8 oz baby bella mushrooms, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon fresh grated nutmeg
- 2 tablespoon all-purpose flour
- 2 cups low sodium chicken stock
- 1 4 oz jar diced pimentos, drained
- 1 cup frozen peas
- 1 lb cooked shredded chicken breast (about 2 cups)
- 2 large egg yolks
- 1 ½ cups heavy cream
Instructions
- Heat butter over medium heat in a large deep pan or skillet. 2. Add onion and green bell pepper, season with salt and pepper, and cook until softened, 5-7 minutes. 3. Add sliced mushrooms and cook, 8-10 minutes, disturbing minimally until most of the moisture is evaporated. 4. Add the garlic, stir and cook 1 minute, until just fragrant. 5. Add the flour and stir until fully combined with veggies and thick. Cook for about 2 minutes. 6. Slowly stir in the chicken stock and drained pimentos. 7. Stir well to combine and cook until thickened, 5-7 minutes. 8. Separate egg yolks, and transfer to a bowl or liquid measure with the heavy cream. To temper the eggs and cream, add a bit of the hot stock mixture at a time to the liquid measure, whisking to combine. Once you have added the hot liquid and combined with the eggs and cream to temper, transfer the mixture to the pot, and stir well. 9. Stir in the cooked chicken and peas, and cook 5 minutes more stirring occasionally, until thickened. 10. Taste for seasoning, and add additional salted pepper, if desired. Serve hot over cooked rice, pasta, toast, or biscuits.