Chicken à la King

Several venues claim to be the point of origin for Chicken à la King. There are two things we know: It is an American dish, and it first shows up in cookbooks in 1898.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 2 Tbsp. butter
  • 1⁄2 small onion, peeled and minced
  • 4 oz. mushrooms, sliced
  • 1 small red bell pepper, cored and diced
  • 2 Tbsp. all-purpose flour
  • 1 1⁄2 cups chicken broth
  • 1 cup light cream
  • 2 cups diced cooked chicken
  • 2 Tbsp. chopped fresh parsley
  • 1 1⁄2 tsp. salt
  • 1⁄4 tsp. ground white pepper
  • 4 slices hearty Italian bread


  • In a heavy saucepan, melt butter over medium-high heat. Add onion, mushrooms, and bell pepper; sauté 5 minutes.
  • Add flour; stir to coat. Add broth; stir until flour dissolves. Bring mixture to a boil; cook, stirring often, 10 minutes, or until liquid is reduced by one third.
  • Reduce heat to medium low. Stir in cream and chicken; add parsley, salt, and pepper. Simmer 5 minutes; remove from heat.
  • Toast slices of bread. Serve the chicken and sauce over the toast.