Chicken à la King
Chicken à la King is a creamy chicken and mushroom stew in a simple white sauce, served over something crisp or starchy. This version is quick enough for a weeknight and feeds two. The sauce starts with a butter and flour roux, so it stays smooth without cream, and the pimentos add a mild sweetness against the mushrooms. Stir in a little garlic near the end if you like.
Instructions
Cut the chicken breasts into cubes and dice the onion. Heat the olive oil in a skillet and sauté the chicken, onion, mushrooms, and pimentos together until the chicken is cooked through.
In a small bowl or cup, stir together the flour, salt, and pepper so the seasoning is evenly mixed into the flour.
Melt the butter in a saucepan over medium heat. Stir in the flour mixture and cook for about a minute, stirring so it does not scorch.
Pour in the milk and keep stirring until the sauce thickens enough to coat the back of a spoon.
Tip the chicken and vegetables into the sauce, stir to combine, and cook for a few more minutes so everything heats through and the flavors meet.
Spoon the creamy chicken over biscuits or toast and serve while hot. English muffins, rice, or pasta also work as a base.
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