This chicken a la king can be served with either rice or pasta and can be ready within 20 minutes.
Picture: iStock
Considered one of the top pasta sauces to make, chicken a la king comes with a creamy white sauce great with mushrooms.
For some people, mushrooms are a must when it comes to making white sauce pasta, including adding a generous helping of bacon bits.
This chicken a la king recipe can be ready within 20 minutes.
Print20 minute chicken a la king
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Lunch, Dinner
- Method: cook
- Cuisine: American
Ingredients
Scale
- 3 tbsp olive oil
- 12 baby chestnut mushrooms – sliced in half (you can swap for button mushrooms or 5–6 regular-sized sliced mushrooms)
- 1 large onion – peeled and sliced
- 2 tbsp plain (all-purpose) flour
- 280ml (1 cup + 3 tbsp) hot chicken stock – hot water and a couple of stock cubes are fine
- 200ml (¾ cup + 1 tbsp) semi-skimmed or full-fat milk
- ½ tsp dried thyme – or a tsp of fresh thyme leaves
- 2 tbsp dry sherry – *carefully measured (too much will make the sauce taste like sherry)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large cooked chicken breasts – chopped into bite-sized chunks (about 250g)
To Serve
- Chopped fresh parsley
- Boiled rice or pasta
Instructions
- Heat 1 ½ tbsp of the oil in a large frying pan/skillet over medium-high heat.
- Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
- Heat the remaining 1 ½ tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
- Stir in the 2 tbsp of flour and cook whilst stirring for one minute.
- Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, and keep stirring with the whisk to ensure your sauce doesn’t go lumpy.
- Once all the stock is incorporated, add in 200ml (¾ cup + 1 tbsp) milk and ½ tsp thyme. Keep stirring and the sauce will thicken as it heats up.
- Once thickened, add the 2 level tablespoons of sherry and the ¼ tsp each of salt and pepper. Give it a taste and add a little more seasoning if needed.
- Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.
- Serve on top of some fluffy white rice and finish with a sprinkling of parsley.
This recipe can be found on kitchensanctuary.com.
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