Chicken à la King
Chicken à la King is a retro American comfort dish of tender diced chicken and browned mushrooms folded into a silky sherry-spiked cream sauce flecked with sweet pimientos and peas. An egg-yolk-and-cream liaison gives the sauce its glossy, spoon-coating richness without turning gluey, and finishing off the heat keeps it velvety. Ladled over crisp toast points, it tastes like an old-school diner special made properly at home.
Brown 450 g (1 lb) cubed chicken breast in butter and set aside, then sauté 225 g (8 oz) sliced mushrooms until deeply browned and add a diced red bell pepper. Sprinkle over ¼ cup (30 g) flour and cook 2 minutes, then whisk in 1½ cups (360 ml) warm chicken stock and 1 cup (240 ml) milk and simmer to a spoon-coating sauce. Whisk 2 egg yolks with ½ cup (120 ml) cream, temper with a ladle of hot sauce, stir back in, and heat gently without boiling. Finish off the heat with 3 tbsp dry sherry, ½ cup peas, ¼ cup pimientos, a squeeze of lemon, nutmeg, and the reserved chicken; season and spoon over toast points.
- Brown the mushrooms hard and cook off their liquid before adding flour, or the sauce turns watery and pale.
- Add the egg-yolk-and-cream liaison over low heat and never let the sauce boil afterward, or the yolks scramble.
- Stir the sherry in at the very end so its aroma stays bright instead of cooking away.
Equipment
- Large skillet or sauté pan
- Whisk
- Wooden spoon
- Small mixing bowl
- Sharp knife
- Measuring cups and spoons
วัตถุดิบ
Chicken and aromatics
- 450 g boneless, skinless chicken breast, cut into 2 cm / ¾-inch cubes
- 55 g unsalted butter, divided
- 225 g cremini or white mushrooms, sliced
- red bell pepper, seeded and diced
- 40 g jarred diced pimientos, drained; or diced roasted red pepper
Sherry cream sauce
- 30 g all-purpose flour
- 360 ml chicken stock, warm, preferably low-sodium
- 240 ml whole milk
- 120 ml heavy cream
- large egg yolks
- 45 ml dry sherry, such as fino or amontillado, not cooking sherry
- 70 g frozen peas, thawed
- 5 ml fresh lemon juice
- 6 g fine sea salt, or to taste
- black pepper, freshly ground
- ground nutmeg
To serve
- sandwich bread, toasted, crusts trimmed, halved into triangles
- 8 g fresh parsley, chopped, for garnish
- sweet paprika, for dusting
วิธีทำ
- ขั้น01
Melt 2 tbsp (30 g) of the butter in a large skillet over medium-high heat. Add the cubed chicken in a single layer, season lightly with salt and pepper, and cook, stirring occasionally, until golden at the edges and just cooked through, 5–6 minutes. Transfer to a plate and reserve any juices.
- ขั้น02
Add the remaining 2 tbsp (25 g) butter to the pan. Add the mushrooms and let them sit undisturbed for 2 minutes, then stir and cook until well browned and their liquid has evaporated, 5–6 minutes. Add the diced red bell pepper and cook until it begins to soften, about 2 minutes.
- ขั้น03
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes, until the raw flour smell is gone and everything is coated in a pale paste. This cooks out the flour so the sauce doesn't taste chalky.
- ขั้น04
Gradually whisk in the warm stock, then the milk, scraping up any browned bits from the pan. Bring to a gentle simmer, whisking often, and cook until thick enough to coat the back of a spoon, 4–5 minutes.
- ขั้น05
In a small bowl, whisk the egg yolks with the heavy cream. Whisk one ladleful of the hot sauce into the yolks to warm them gradually, then pour the mixture back into the pan. Reduce the heat to low and cook, stirring, for 2–3 minutes until glossy and slightly thickened. Do not let it boil, or the yolks will curdle.
- ขั้น06
Off the heat, stir in the sherry, peas, pimientos, lemon juice, and nutmeg, then fold in the reserved chicken with its juices. Return to low heat just long enough to warm through, 2–3 minutes. Taste and adjust salt and pepper.
- ขั้น07
Arrange the toast triangles on warm plates or in shallow bowls. Spoon the chicken à la king generously over the top, dust with paprika, and scatter with chopped parsley. Serve immediately while the sauce is hot and creamy.
Make ahead
The sauce base through the simmering step can be made up to a day ahead; cool it quickly and refrigerate with a piece of parchment pressed onto the surface. When ready to serve, reheat gently, then finish with the egg-cream liaison, sherry, and chicken just before plating so nothing overcooks. Toast the bread fresh so it stays crisp under the sauce.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring in a splash of milk or stock to loosen the sauce, and avoid boiling so the egg-enriched sauce stays smooth. Freezing is not recommended, as the cream sauce can separate and turn grainy when thawed.
Variations
Vol-au-vent (puff pastry shells)
Skip the toast and spoon the filling into baked puff pastry shells or store-bought vol-au-vent cases for a dinner-party presentation. Bake the shells according to the package, then fill just before serving so they stay crisp.
Gluten-free over rice
Replace the flour roux with a slurry of 2 tbsp cornstarch whisked into the cold milk, adding it after the stock comes to a simmer. Use certified gluten-free stock and serve over steamed rice or mashed potatoes instead of toast.
Turkey à la King
Swap the fresh chicken for about 3 cups (400 g) of diced leftover roast turkey. Skip the browning step and simply fold the turkey in at the end to warm through — a classic way to use up holiday leftovers.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
What is chicken a la king?
Chicken a la king is a classic American dish of cooked chicken in a creamy sauce made with butter, mushrooms, sherry, and cream, brightened with sweet pimientos and peas. It first appeared on early-1900s hotel and diner menus and is traditionally served over toast points, rice, or in puff pastry shells.
What should I serve chicken a la king over?
Toast points are the most traditional base, but chicken a la king is just as good spooned over rice, split biscuits, buttered egg noodles, or baked puff pastry shells. Choose something that soaks up the sauce without competing with its delicate sherry-cream flavor.
Can I make it with rotisserie or leftover chicken?
Absolutely — chicken a la king is a great way to use cooked chicken. Skip the browning step and fold in about 3 cups (400 g) of shredded or diced cooked chicken at the end, warming it through in the finished sauce so it stays moist.
Why did my sauce turn grainy or curdle?
That almost always happens when the egg yolks overheat. Temper them with a ladle of hot sauce first, keep the heat low after adding the liaison, and never let the sauce boil once the yolks are in. If it does break slightly, whisk in a splash of cold cream off the heat.
Can I leave out the sherry?
Yes. For an alcohol-free version, replace the sherry with an extra 2 tablespoons of chicken stock plus a teaspoon of white wine vinegar or lemon juice for a touch of acidity. The sauce will be a little less complex but still rich and savory.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.