Classic Chicken À la King

What you’ll need

6 tools across 6 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• deep potEssentialsteps 2, 3, 4, 5
• wooden spoonEssentialstep 2
• WhiskEssentialsteps 3, 4
• serving spoonEssentialstep 6

Method

1. 1

   Prepare Ingredients

   If not already done, dice your cooked chicken breast into bite-sized pieces. Slice the 200 g of cremini mushrooms and peel and dice the 100 g of carrots. Have your 150 g of frozen green peas ready.

   Pre-cooking chicken or using a rotisserie chicken significantly cuts down on prep time for this recipe.

   Timer: 10 minCutting boardknife (if cutting)
2. 2

   Sauté Vegetables

   In a large saucepan or Dutch oven, melt half of the 60 g unsalted butter over medium heat. Add the sliced mushrooms and diced carrots. Sauté for 5-7 minutes, or until the mushrooms are softened and the carrots are slightly tender-crisp. Remove the vegetables from the pan and set aside.

   Don't overcrowd the pan when sautéing mushrooms; cook in batches if necessary to ensure they brown nicely instead of steaming.

   Sauté vegetables: 7 mindeep potwooden spoon
3. 3

   Make the Roux

   Add the remaining 60 g unsalted butter to the same pan. Once melted, sprinkle in the 60 g of all-purpose flour. Whisk constantly for 1-2 minutes to create a smooth roux. It should be a pale golden color.

   Cooking the flour sufficiently in the butter helps remove the raw flour taste and ensures a smooth sauce.

   Cook roux: 2 minWhiskdeep pot
4. 4

   Whisk in Liquids

   Gradually whisk in the 250 ml of chicken broth, then the 150 ml of whole milk, and finally the 100 ml of heavy cream. Whisk continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce thickens. Stir in the 60 ml dry sherry (if using).

   Adding cold liquids to a hot roux helps prevent lumps. If lumps do form, you can press the sauce through a fine-mesh sieve.

   Thicken sauce: 5 minWhiskdeep pot
5. 5

   Combine and Heat Through

   Return the sautéed mushrooms and carrots to the pan with the sauce. Add the diced chicken and the 150 g of frozen green peas. Stir gently to combine all ingredients. Heat through for 3-5 minutes, ensuring everything is warmed evenly.

   Avoid overcooking the chicken at this stage, as it's already cooked. You just want to warm it through.

   Heat through: 5 mindeep pot
6. 6

   Season and Serve

   Season the Chicken À la King with 5 g salt and 2 g black pepper to taste. Give it a final stir. Serve immediately over your choice of fluffy rice, egg noodles, or toasted bread points.

   A sprinkle of fresh parsley or chives can add a nice touch of color and freshness before serving.

   Timer: 1 minserving spoon