A dish that we normally cook only once a year, chicken á la king is my husband’s favorite and, therefore, a must on his birthday.
In the past, we always paired it with bread — buttered crusty bread — but we have since discovered the joy of tossing chicken à la king with buttered pasta.
Chicken à la King
- Boil three to four cups of water in a pot with a teaspoon of salt and a generous pinch of pepper.
- Slide in the chicken breast fillets.
- When the water boils once more, set the heat to low and cover the pot.
- Cook the chicken for ten minutes then turn off the heat and let the chicken continue cooking in the residual heat for another ten minutes.
- Scoop out the chicken and cool (see notes after the recipe); reserve the broth.
- Cut the chicken into-half-inch cubes.
- Melt the butter in a shallow pan.
- Add the flour, all at once, and stir quickly to remove lumps.
- Over medium heat, cook the roux for two to three minutes.
- Add the bell peppers, stir and cook for 30 seconds.
- Slowly pour in one cup of the reserved broth, stirring as you pour.
- Stir in the diced mushrooms.
- Pour in the milk.
- Stir in the cubed chicken.
- If there is too little sauce or if the sauce is too thick for your liking, add more broth and milk.
- Stir in the sweet peas.
- Bring to a simmer, taste and add more salt and pepper, as needed.
- Serve your chicken a la king with rice, noodles or bread.