Chicken a la King is a nostalgic and classic recipe that's making a comeback! Brimming with richness and heartiness, Chicken a la King coats chicken and tender mushrooms in a creamy, savory sauce which bursts with the sweetness of pimiento peppers. Moreover, it's perfect for making in a pinch, since you can have this dish on the table in a literal snap. It's a royally good weeknight dinner, perfect for spreading on toast or mopping up with biscuits!
Ingredients• 1/2 cup salted butter • 8 ounces mushrooms, sliced • 1/2 cup all-purpose flour • 2 cups chicken broth • 1 1/2 cups milk • 2 egg yolks • 1/3 cup heavy cream • 1 cup peas, frozen • 1 cup pimientos, chopped and drained • 4 cups chicken, chopped and cooked • toast, optional, for serving • biscuits, optional, for serving
In a large saucepan on the stove-top over medium-high heat, melt the butter.
Add in the mushrooms and cook until they are softened, for about 5 minutes.
Add in the flour and stir until there are no more spots of flour and the raw flour smell dissipates, for about 2 minutes.
Pour in the chicken broth and milk and bring the mixture to a boil.
Reduce the heat to low and simmer until the sauce thickens, about 3 minutes.
In a small mixing bowl, whisk the egg yolks and heavy cream together.
Whisking the egg mixture constantly, slowly pour in about 1/2 cup of the chicken broth mixture, a little at a time, into the egg mixture. This process tempers the eggs, ensuring they won't scramble in your final dish and will instead become part of a delicious sauce.
Pour the tempered egg mixture back into the saucepan and whisk constantly for 2 minutes.
Stir in the peas, pimientos, and chicken and cook until heated through, for about 3 minutes.
Serve hot over toast or biscuits.
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