Chicken à la King

Preparation info
  • Serves


    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.


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


    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