Chicken à la King

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

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

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