Chicken a la King
Chicken a la King is an easy, flavorful dish that is perfect for any occasion. It's made with chicken, mushrooms, green peppers, and a creamy sauce and can be served over rice, pasta, or mashed potatoes.
Chicken a la King is an easy, flavorful dish that is perfect for any occasion. It's made with chicken, mushrooms, green peppers, and a creamy sauce and can be served over rice, pasta, or mashed potatoes.
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon ground black pepper
- 1 green bell pepper chopped
- 1 (4.5 ounce) can mushrooms drained, liquid reserved
- 1 1/2 teaspoons chicken bouillon powder
- 1 1/4 cups hot water
- 4 cooked, boneless chicken breast halves chopped
- 4 ounces chopped pimento
- Carbohydrate 10.9924048803005 g
- Cholesterol 40.0760000486198 mg
- Fat 15.0670875670604 g
- Fiber 0.8614082577521 g
- Protein 3.10356698345976 g
- Saturated Fat 9.33895306534559 g
- Serving Size 1 1 Serving (153g)
- Sodium 237.81134645525 mg
- Sugar 10.1309966225484 g
- Trans Fat 1.16624727568256 g
- Calories 189 calories
Step-by-step
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Standard roux-based sauces demand precise fat-to-flour ratios that shift unpredictably when multiplied beyond a single batch. Doubling this recipe requires scaling the butter and all-purpose flour precisely to 1 cup each to maintain thickening power without a chalky starch flavor. Whisk the milk and hot water gradually into the bubbling flour mixture over low heat to prevent scorching at the pan base. Cook the sauce until it reaches 212 degrees Fahrenheit and sustains a gentle boil for precisely 60 seconds to fully gelatinize the starches.
Fresh Versus Preserved Ingredients
Swapping canned mushrooms for fresh cremini drastically alters moisture levels during the initial five-minute sauté. Fresh fungi release significant water that must evaporate completely before the butter browns. Retain the reserved liquid from canned mushrooms to measure accurately against the required 1 1/4 cups of hot water. Pimentos provide sweet red color without excess liquid, whereas fresh red bell peppers introduce vegetable water that can thin the final sauce.
- If the sauce appears too thick after simmering, whisk in warm milk one tablespoon at a time until smooth.
- Store leftovers in an airtight glass container in the refrigerator for up to three days.
- Reheat gently on the stovetop over low heat, adding a splash of water to reconstitute the emulsion.
