Best Chicken Ala King Jamies Way Recipes

CHEF JOHN'S CHICKEN A LA KING

Chef John's Chicken a la King image

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Steps:

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

COMFORTING CHICKEN A LA KING

Comforting Chicken A La King image

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

Steps:

Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN à LA KING

Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN ALA KING JAMIE'S WAY

Chicken ala King Jamie's way image

My family has a saying, there is the right way the wrong way and there is always Jamie's way. So I just like to make this very simple but good recipe my way. You can make it simple by purchasing a roasted chicken and carton of chicken broth or make from scratch like I always do. Good with left over Turkey also.

Provided by jamie Beecham

Categories Chicken

Time 30m

Number Of Ingredients 12

Ingredients

4 lb chicken
3 c chicken base
1 c sliced mushrooms
1 c diced celery
1 jar(s) 4oz. diced pimentos
1 tsp italian seasoning
1/4 c white wine
1/2 c heavy cream
1 Tbsp salt and pepper
1 tsp fresh pressed garlic
2 Tbsp olive oil, extra virgin
4 Tbsp flour

Steps:

1. Prepare the chicken by boiling until done. Skim off excess fat or cool in refrigeator and remove the fat off top. Remove the skin and pull chicken from the bone in strips. Set aside
2. In large skillet pour in the olive oil over medium heat. Add mushrooms, Italian seasoning, a little salt and pepper, and garlic. Saute about 5 minutes then add the celery let saute about 5 minutes more or until a little tender not soagy.
3. Sprinkle the 4Tbls of flour over this and stir til mixed in good. Add the wine and stir til reduced.
4. Add in the cream and stir til thickened. Pour in the diced pimentos and hot chicken broth. Stir vigorously over medium high heat until comes to a rolling boil. Add in the chicken and keep stirring not allowing to stick or burn. Keep cooking with a rolling boil for about 5 minutes continue to stir do not leave the mixture cooking with out stirring or it will stick and burn. When mixture has started to thicken it is ready to serve.
5. Serve over mashed potatoe, rice, or slice of toast.