Chicken à la King

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

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
Gluten-free
Mediterranean

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