Classic Chicken á la King

4 servings Prep: 15 m Cook: 25 m Total: 40 m Intermediate
4.0/5 (1)
Extra chicken and no idea as to what to serve for a different kind of breakfast? This rich and creamy chicken dish with mushrooms, pimiento, and a velvety egg-enriched sauce will serve the bill and reap you ooh’s and ahhh’s and c’est si bon chere! Perfect over biscuits or in puff pastry shells.

Ingredients

4 servings
  • 1 1/2 cups diced chicken
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 cup milk
  • 1 cup chicken stock (can be made with Wylers Chicken Granules or Bouillon Cube)
  • 2 egg yolks
  • 1 cup mushrooms
  • 1 tsp grated onions
  • 3 tbsp chicken fat or oil
  • 1 small pimiento cut in 1/2 inch strips
  • 1/2 tsp paprika
  • Parsley (optional)

Step-by-Step Instructions

  1. Place the flour, salt and pepper in the top half of a double boiler. Gradually add half a cup of the milk and the chicken stock, stirring until smooth. Cook over direct heat until thick, about 5-7 minutes, stirring constantly.
  2. Beat 2 egg yolks and add the other half cup of milk. Add to the above mixture and place over hot water in the double boiler. Cook for three minutes and remove from heat.
  3. Wash mushrooms, slice and steam for two minutes in a skillet. Add the grated onion and sauté in the chicken fat or oil for 5 minutes. Combine diced chicken, pimiento, paprika, mushrooms and sauce. Heat over hot water for 10 minutes.
  4. Serve on biscuits, toast or in a puff pastry shell; garnish with paprika and parsley if desired.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Add the milk and stock gradually while stirring constantly to prevent lumps. If lumps form, strain the sauce through a fine mesh sieve before adding the egg mixture.

Q: Can I make this without a double boiler?

A: Yes, but use very low heat and stir constantly when adding the egg yolk mixture to prevent curdling. The double boiler provides gentle, even heat that's more forgiving.

Tips and Techniques

The egg yolks create a rich, velvety sauce but can curdle if overheated. Once you add them, keep the heat gentle and don’t let the sauce boil. Using chicken fat instead of oil adds tremendous flavor if you have it from roasting or frying chicken.

Ingredient Substitutions

  • chicken fat: butter or vegetable oil
  • pimiento: roasted red bell pepper
  • fresh mushrooms: canned mushrooms, drained

Equipment Needed

  • double boiler
  • skillet
  • whisk

Historical Context

Chicken á la King was a popular dish in American cuisine from the early 1900s through mid-century, often served at fancy luncheons and supper clubs. It became a Southern favorite as a way to use leftover chicken in an elegant presentation.