Chicken à la King

Name: Chicken à la King
Yield: Serves 6
Cuisine: France
Ingredients: 1 small onion, peeled and halved; 6 puff-pastry patty shells or 6 thick slices of crustless white toast; 2 parsley sprigs, minced; 4 tablespoons (½ stick) unsalted butter; 1 bay leaf; Salt and white pepper; 1 celery rib, halved; 2 cups heavy cream; 1 tablespoon olive oil; ½ pound small fresh mushrooms, quartered; 4 skinless, boneless chicken breast halves; 2 egg yolks, lightly beaten; ½ cup good-quality dry sherry (e.g., La Ina or Tío Pepe); 1 carrot halved; 1 4-ounce jar red pimento strips, drained and diced

Preparation info

Serves
6

Appears in

Everything on the Table

By Colman Andrews

Published 1992

About

You can call this dish “diced chicken in egg-thickened white-pepper sherry-cream sauce with pimentos and mushrooms on toast,” if it makes you feel more contemporary.

Ingredients

4 skinless, boneless chicken breast halves
1 celery rib, halved
1 carrot halved

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Place chicken breasts, celery, carrot, onion, and bay leaf in a medium pot and cover with cold water. Bring to a boil, then reduce heat and simmer, covered, for 10 to 12 minutes. Set chicken breasts aside to cool, discarding liquid and vegetables (or save to use as the basis for stock). When chicken is cool enough to handle, dice into ¾″ cubes.

Heat butter and oil in a large skillet and