Chicken à la King

Another great sauce for almost anything! Chicken à la King is basically a variation of velouté, one of the 5 French mother sauces, and like it’s base sauce, it is creamy and delicious. This is also a very adaptable sauce, you can change it any way you want to, make them a little thicker if you want to put them on a slice of toast; or make it silky if you want to use it as a substitute for gravy when having mashed potatoes.

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You need:

  • 8 tbsp unsalted butter
  • 1/2 lb sliced mushrooms
  • 2 lb cooked chicken
  • 1/2 sweet onion, minced
  • 1/2 cup diced sweet bell peppers
  • 1/2 cup peas
  • 1/2 flour
  • 1/4 cup white wine
  • 3 cups chicken broth
  • 1 tbsp parsley, chopped
  • 1 tsp thyme
  • 1/2 cup heavy cream

How to make this:

  1. Melt the 8 tbsp unsalted butter in a pan over medium heat, slice the mushroom and onion and cook them in the butter for about 15 min
  2. When the mushroom and onion are fully cooked, put in the diced sweet bell peppers and peas, cook them till they soften
  3. Mix the flour into the vegetable and cook it slightly
  4. Deglaze the pan with white wine, then pour in the chicken broth and stir constantly to prevent clumps
  5. Let the sauce simmer for 10 min, mix in the thyme and parsley, then pour in the heavy cream
  6. Pour the chicken bits into the sauce to heat it up
  7. Serve it with pasta, bread or rice



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