Chicken À La King Recipe

Name: Chicken À La King
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 2 pounds skinned and boned chicken breasts; 6 tablespoons butter, divided; 4 red bell peppers, diced 1/2; 1 medium onion, diced 1/2; 1 (8-oz.) package fresh mushrooms, quartered; 1 teaspoon salt; 1/8 teaspoon ground red pepper; 6 tablespoons all-purpose flour; 2 cups whipping cream; 3 tablespoons dry sherry; 2 tablespoons lemon juice; Salt and pepper to taste; Garnishes: toasted sliced almonds, flat-leaf parsley

Servings: persons

4 cups chicken broth
2 pounds skinned and boned chicken breasts
6 tablespoons butter, divided
4 red bell peppers, diced 1/2
1 medium onion, diced 1/2
1 (8-oz.) package fresh mushrooms, quartered
1 teaspoon salt
1/8 teaspoon ground red pepper
6 tablespoons all-purpose flour
2 cups whipping cream
3 tablespoons dry sherry
2 tablespoons lemon juice
Salt and pepper to taste
Garnishes: toasted sliced almonds, flat-leaf parsley

1
Pour broth in a Dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop, and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (10 to 20 minutes).
2
Melt 3 Tbsp. butter in a large skillet over medium heat. Saute red bell pepper and onion 4 minutes or until tender. Add mushrooms, salt, and ground red pepper; saute 4 minutes. Remove from heat, and set aside.
3
While broth continues to simmer, preheat waffle iron, and cook waffles.
4
Melt remaining 3 Tbsp. butter in Dutch oven over low heat; whisk in flour until smooth. Cook 3 minutes, whisking constantly. Gradually whisk in reserved 2 1/2 cups broth and cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
5
Add chicken and reserved vegetables to sauce. Stir in sherry and lemon juice; cook over medium heat, just until thoroughly heated. Add salt and pepper to taste. Serve over waffles. Garnish, if desired.

1460

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups chicken broth, 2 pounds skinned and boned chicken breasts, 6 tablespoons butter, divided, 4 red bell peppers, diced 1/2, and more.

Yes, Chicken À La King falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken À La King

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions