Chicken Ala King

Chicken a la King

Chicken a la King made with poached chicken, mushrooms, sweet peppers, and heavy cream is a casserole dish the whole family is sure to love. Rich and creamy, it's delicious over rice or pasta.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper corns
• 3 cloves garlic, peeled and pounded
• 2 bay leaves
• 1/2 cup dry sherry wine
• cool water
• 4 tablespoons butter
• 3 tablespoons flour
• 1 onion, peeled and chopped
• 4 sweet peppers, stemmed, cored and chopped
• 4 ounces fresh button mushrooms, sliced thinly
• 2 cups broth (reserved from poaching the chicken)
• 1 cup heavy cream
• salt and pepper to taste

Instructions

• In a large pot, arrange chicken in a single layer. Add salt, peppercorns, garlic, and bay leaves. 
• Add wine and enough water to cover chicken to about 1-inch high (I used about 6 cups).
• Over medium-high heat, bring to a boil, skimming scum that floats on top. When liquid begins to boil, reduce heat to low, cover and simmer for about 10 to 15 minutes or until center of chicken reads 165 F. 
• Immediately remove chicken from pot and allow to cool to touch. Cut into 1-inch cubes. Strain broth and reserve about 2 cups. Discard aromatics.
• In a sauce pot over medium heat, heat butter until melted. Add onions and cook until limp. 
• Add sweet peppers and mushrooms and cook, stirring regularly, until softened. 
• Add flour and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
• Add reserved broth and heavy cream, whisking regularly until smooth and well-combined. 
• Add chicken. Lower heat, cover and continue to cook, stirring occasionally, until sauce is thickened. 
• Season with salt and pepper to taste. Serve hot over rice, noodles or toasted bread.