Chicken à la King is a rich, creamy classic that was created by Charles Ranhofer in the 1880s at New York's famous Delmonico's restaurant. It features tender chicken, mushrooms, and vibrant vegetables in a sherry-infused cream sauce, traditionally served over biscuits, toast, or rice.

Ingredients

1/2 cup (1 stick) unsalted butter
1 medium green bell pepper, diced
1 small yellow onion, diced
8 oz. white button mushrooms, sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
2 1/2 cups chicken stock
1 cup heavy cream
1.2 cup dry sherry or dry white wine
3 cups cooked chicken, diced or shredded
1/2 cup frozen peas
4 oz. jar diced pimentos, drained
1/2 tsp. salt and 1/2 tsp. black pepper (or to taste)

Instructions

1. Saute the Vegetables: Melt the butter in a large skillet over medium-high heat. Add the diced green bell pepper, onion, and sliced mushrooms. Cook for about 5 to 7 minutes until the vegetables are tender. Stir in the minced garlic for the last minute.

2. Create the Roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.

3. Thicken the Sauce: Slowly whisk in the chicken stock, heavy cream, and sherry. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens (about 3 to 5 minutes). Season with salt and pepper.

4. Add the Fillings: Fold in the cooked chicken, frozen peas, and pimentos. Let it cook on medium-low for 3 to 5 minutes, or until the chicken is heated through and the peas are tender.

5. Serve: Serve warm over rice, egg noodles, toast, or biscuits.