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Chicken à la King

a bowl of Chicken à la King made with chicken, mushrooms and peas in a creamy white sauce served with onion chive biscuits
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 6 tablespoons salted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • ½ cup dry white wine, such as sauvignon blanc
  • ½ cup all-purpose flour
  • 2 cups chicken stock
  • 1 ½ cups whole milk
  • 1 teaspoon chicken bouillon
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 1 teaspoon onion powder
  • 2 teaspoons minced fresh thyme
  • ¾ cup frozen peas
  • 1 (4 ounce) jar pimentos, drained
  • Onion Chive Biscuits, for serving (optional)

Method

  1. Heat the olive oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken in a single layer. Season with the salt and cook, undisturbed, until the chicken is browned, about 4 minutes. Continue cooking, stirring, until the internal temperature reaches 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a plate. 
  2. Reduce the heat to medium and add the butter. Once the butter has melted, add the mushrooms and onion. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 1 minute more. Add the white wine and bring to a simmer. Cook, stirring, scraping up any browned bits from the bottom, until the wine has reduced by half, about 3 minutes. 
  3. Sprinkle the mixture with flour and stir to combine. Slowly stir in the chicken broth and whole milk until fully combined. Add the chicken bouillon, pepper, onion powder, and thyme. Bring to a simmer and cook, stirring often, until the sauce has thickened, about 4 minutes. 
  4. Return the chicken to the saucepan along with peas and pimentos. Stir to combine, then bring to a simmer and cook, stirring, until the peas are tender, about 4 minutes. 
  5. Divide among six plates and top with pepper. Serve with biscuits on the side, if using.