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
- 2 Tbsp. butter
- ½ small onion, peeled and minced
- 4 oz. mushrooms, sliced
- 1 small red bell pepper, cored and diced
- 2 Tbsp. all-purpose flour
- 1½ cups chicken broth
- 1 cup light cream
- 2 cups diced cooked chicken
- 2 Tbsp. chopped fresh parsley
- 1½ tsp. salt
- ¼ 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.