Chicken à La King Recipes

CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)

Steps:

• ⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
• ⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
• Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
• To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
• ⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
• ⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
• ⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.

CHICKEN A LA KING

Steps:

• 1. To make the velouté sauce, heat the butter in a heavy-based pan. Add the flour and cook over low heat for 2-3 minutes, or until it turns a light nut brown colour. Gradually add the chicken stock, stirring until smooth and thickened. Add the onion piece studded with cloves to the pan with the bay leaves. Cook for 5 minutes, then remove the onion, and bay leaf. Stir in the sherry, then cover the surface with plastic wrap and set aside. 2. Melt the butter in a large flameproof casserole. Cook the chicken in batches over high heat for 2 minutes, or until well browned. Remove. Add the onion and mushrooms to the casserole, and cook, stirring, for 2 minutes, then add the capsicum and cook for a further 5 minutes. 3. Return the chicken pieces to the casserole and pour on the velouté sauce. Stir to combine. Cook, covered, over low heat for 30 minutes, stirring two or three times during cooking. Stir in the cream and parsley, season well with salt and cracked pepper and serve with steamed rice.

QUICK & EASY CHICKEN A LA KING

Steps:

• Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
• Dice cooked chicken and set aside.
• In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
• In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
• Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
• Serve over mashed potatoes or hot, buttered noodles.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

COMFORTING CHICKEN A LA KING

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

CHICKEN A LA KING I

Steps:

• 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.

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

CHICKEN A LA KING

Steps:

• Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
• Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
• Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
• Serve over biscuits, rice, or pasta and enjoy!

CLASSIC CHICKEN ALA KING

Steps:

• In saucepan melt butter.
• Stir in flour, salt and pepper.
• Add milk and chicken broth at once.
• Whisk until thick and bubbly.
• Stir in chicken, pimento and mushrooms; heat through.
• Pour over toast points.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

LONG LIVE THE CHICKEN A LA KING!

Steps:

• Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
• In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
• Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
• Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
• Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

CHICKEN à LA KING

Steps:

• Remove centers of pastry shells to create a cavity. Set shell tops aside.
• Melt butter in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté until bell pepper is tender. Stir in flour. Remove from heat. Gradually stir in chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in chicken and roasted red bell pepper; cook 1 minute or until thoroughly heated.
• Spoon filling into pastry shells. Garnish and replace tops, if desired.

CLASSIC CHICKEN A LA KING RECIPE

Steps:

• In a large saucepan over medium heat, melt the butter. Add the sliced mushrooms, green bell pepper, and green onion, then cook for about 5 minutes or until the vegetables are tender and most of the liquid from the mushrooms has evaporated.
• Blend in the flour, salt, and pepper and cook, stirring constantly, for 2 minutes.
• Gradually add milk, cream, or half-and-half along with 1 cup of the chicken broth, stirring constantly.
• Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. Add more chicken broth, if necessary.
• Cook for about 2 minutes longer. Add the diced chicken and pimiento and heat through.
• Serve over toast points (see below) or rice, or spoon into baked puff pastry shells (see below).
• Sprinkle each serving with chopped parsley if desired.

CLASSIC CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
• Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
• For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
• Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
• Serve hot over cooked rice, pasta, toast, or biscuits.

CHICKEN A LA KING

Steps:

• In a large skillet, heat butter. Add mushrooms and sauté until tender over medium heat (only a few minutes). When mushrooms are finished, add flour to the skillet. Slowly stir in the whipping cream and water. The consistency of the sauce can be altered by adding more or less water. Stir constantly until the sauce is thickened.
• Add chicken, and heat the mixture until boiling. Cover, and simmer for about 5 minutes. Add sherry, still stirring, as well salt and pepper to taste. Again, more or less sherry can be used.
• Lastly, stir in the peas and serve over rice.

CHICKEN A LA KING

Steps:

• Cook Ingredients: Melt the butter in a large skillet over medium-high heat. Add the onion, mushrooms and cook for 5 minutes or until the onion is softened. Next, add the salt, pepper, chicken bouillon and stir.
• Add Ingredients: Sprinkle the flour over the mushrooms, stir and cook until there's no more specs of white flour. Add the chicken broth, milk, and stir. Lower the heat to medium-low and continue stirring and cooking for another 5 minutes until sauce thickens, ensuring there are no lumps.
• Cook: Stir in the peas, pimentos, cooked chicken and cook for another 5 minutes or until the chicken is heated through and the sauce is bubbly.
• Finish and Serve: Garnish with parsley and serve over rice, noodles or toast.

QUICK CHICKEN A LA KING - CAMPBELL SOUP COMPANY

Steps:

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