Chicken Ala King, revisited

Billie Blair


I think Chicken ala King is a wonderful comfort food. It has taken a back seat for too long. So here it is, revisited. This is one of my favorites and I hope it becomes one of yours also.

★★★★★ 1 vote
15 Min
30 Min
Stove Top


1 1/2 c
1/2 c
heavy cream
4 Tbsp
unsalted butter
1 small
can mushrooms or 4 ozs. fresh sliced
1/4 c
chopped onions
1/4 c
chopped green bell pepper
1 tsp
chopped garlic
1/3 c
frozen peas
1/4 c
1/4 c
dry sherry
1/2 c
chicken stock or broth
1 tsp
ground thyme
1 tsp
salt and pepper
3 large
egg yolks
1-13 oz
chicken packed in water
1 tsp
chopped parsley
1/2 tsp
fresh lemon juice


1Melt butter in large saucepan, add mushrooms, onions, peas and bell pepper, cook till softened.
2Add garlic, stir in well and cook a little longer till garlic is mixed in good, add flour and mix in well.
3add the sherry and cook till its gone, have the milk and cream heated before you start all of this and keep it hot,
4Add the heated milk and cream, stir in well, add the chicken stock, and cook until thickened , add the salt, pepper, thyme.
5whisk the egg yolks till frothy, add 1/2 cup of sauce to the egg and beat well, then add it all to the sauce
6continue cooking till all is mixed well, fold broken up chicken, parsley and lemon juice. Mix well and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy