Chicken à la King
By America's Test KitchenPublished on November 9, 2012
Time
50 minutes
Yield
Serves 4
Ingredients
¾ cup heavy cream 2 tablespoons lemon juice Salt 4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch pieces1 tablespoon vegetable oil 1 onion, chopped fine8 ounces white mushroom, sliced thin1 red bell pepper, seeded and chopped fine¼ teaspoon pepper 3 tablespoons all-purpose flour ½ cup Madeira wine (see note)1 ½ cups low-sodium chicken broth 2 tablespoons fresh parsley, finely chopped8 slices Italian bread, buttered and toasted (see related Step by Step)
Before You Begin
An equal amount of brandy or dry Marsala can be substituted for the Madeira.
Instructions
- Whisk ½ cup cream, 1 tablespoon lemon juice, and 1 teaspoon salt in bowl. Combine chicken and cream mixture in large zipper-lock bag; refrigerate 30 minutes.
- Heat oil in large skillet over medium-high heat until shimmering. Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, ¼ teaspoon salt, and pepper and cook until vegetables have softened, about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits with wooden spoon, and cook until thickened, about 1 minute. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce, about 5 minutes.
- Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley. Serve with toasted bread.
Time
50 minutesYield
Serves 4Ingredients
¾ cup heavy cream
2 tablespoons lemon juice
Salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped fine
8 ounces white mushroom, sliced thin
1 red bell pepper, seeded and chopped fine
¼ teaspoon pepper
3 tablespoons all-purpose flour
½ cup Madeira wine (see note)
1 ½ cups low-sodium chicken broth
2 tablespoons fresh parsley, finely chopped
8 slices Italian bread, buttered and toasted (see related Step by Step)
Test Kitchen Techniques
Ingredients
¾ cup heavy cream
2 tablespoons lemon juice
Salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped fine
8 ounces white mushroom, sliced thin
1 red bell pepper, seeded and chopped fine
¼ teaspoon pepper
3 tablespoons all-purpose flour
½ cup Madeira wine (see note)
1 ½ cups low-sodium chicken broth
2 tablespoons fresh parsley, finely chopped
8 slices Italian bread, buttered and toasted (see related Step by Step)
Test Kitchen Techniques
Ingredients
¾ cup heavy cream
2 tablespoons lemon juice
Salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped fine
8 ounces white mushroom, sliced thin
1 red bell pepper, seeded and chopped fine
¼ teaspoon pepper
3 tablespoons all-purpose flour
½ cup Madeira wine (see note)
1 ½ cups low-sodium chicken broth
2 tablespoons fresh parsley, finely chopped
8 slices Italian bread, buttered and toasted (see related Step by Step)
Test Kitchen Techniques
Why This Recipe Works
For Chicken à la King that wasn’t bland or dry, we marinated the chicken in cream, lemon juice, and a little salt before adding it to the pan—the salt acted as a brine and kept the breast meat moist.
Tasters preferred the lighter, cleaner versions of Chicken à la King made without traditional (but finicky) egg yolks. We replaced some of the cream with chicken broth and rounded out the sauce’s flavors with Madeira wine, a little parsley, and lemon juice. Slightly overreducing the sauce before adding the chicken marinade mixture ensured the finished sauce had the proper consistency.
Before You Begin
An equal amount of brandy or dry Marsala can be substituted for the Madeira.
Instructions
- Whisk ½ cup cream, 1 tablespoon lemon juice, and 1 teaspoon salt in bowl. Combine chicken and cream mixture in large zipper-lock bag; refrigerate 30 minutes.
- Heat oil in large skillet over medium-high heat until shimmering. Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, ¼ teaspoon salt, and pepper and cook until vegetables have softened, about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits with wooden spoon, and cook until thickened, about 1 minute. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce, about 5 minutes.
- Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley. Serve with toasted bread.
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