Chicken a la King

Hanan Hussein


The sauce in this dish is different from most cream sauces in that it is thickened with egg yolks rather than flour, and this gives it a unique taste and color all its own.
Whole eggs could be used instead of just yolks; while the taste doesn't really suffer much, the egg whites give it a somewhat grainy texture.

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15 Min


30 Min


Stove Top


2 Tbsp
olive oil, extra virgin
1 lb
chicken breast filets cut into bite-size pieces
1 tsp
garlic, minced
1 medium
onion, chopped
1 small
green, red and yellow pepper, sliced
1 c
mushrooms, sliced
chicken bouillon cube
egg yolks, beaten (or 3 whole eggs)
1/2 c
hot water
1 c
heavy cream
salt and pepper

Directions Step-By-Step

In a saucepan over medium heat add the olive oil, chicken and garlic and cook stirring frequently till chicken is no longer pink; about 10 minutes.
Add the onions, peppers, mushrooms and bouillon cube, stir, lower the heat and cover till vegetables are tender crisp.
Meanwhile in a small bowl gradually add the hot water to the egg yolks 1 TBS at a time stirring well after each addition. Add the egg yolks/water to the chicken/veggies in the saucepan, increase the heat to medium and stir for about a minute, or till the sauce thickens.
Add the cream, salt and pepper and heat through, but do not boil.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Gluten-Free, Wheat Free, Low Carb
Other Tag: Quick & Easy