Chicken a la King

Total Time:
1 hr 10 min
25 min
45 min

4 servings

  • 1/4 cup plus 1 tablespoon unsalted butter
  • 2 large shallots, minced
  • 6 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 3 3/4 cups chicken broth, homemade or low-sodium canned
  • 6 sprigs plus 1 tablespoon minced flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
  • 1/2 cup creme fraiche or heavy cream
  • 4 cups 1-inch cubed poached chicken, recipe follows
  • 1 tablespoon snipped fresh chives
  • Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, halved
  • 1 small carrot, halved
  • 1 stalk celery, halved
  • 3 pounds chicken breasts halves, on the bone and fat trimmed
  • 5 to 6 cups chicken broth, homemade or low-sodium canned

In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.

Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.

Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.


Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Yield: 4 to 6 servings

Copyright 2001 Television Food Network, G.P. All rights reserved

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    28 Reviews
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    I made this exactly as recipe called except used minced onions for shallots as I forgot to buy them. For my kids, served with crepes and used the traditional shells cups for my husband. I also chose to use creme fraiche over heavy cream. This is an excellent recipe. We absolutely loved it and its good enough for guests.
    Made this tonight for my husband and I and he raved about how good it was. I halved the recipe for the two of us, omitted the mushrooms(he hates them) and added a package of frozen peas. I had a rotissiere chicken from Sunday night which I made soup from the bones(to get the broth for this recipe) and used the rest of the leftover chicken. I served this over Grands! biscuits. Excellent recipe!
    I tried it and it was delicious. I served it on pate brisee for lunch this Valentine's Day weekend and everyone loved it.
    No idea; I can only see half the ingredients!
    This is a fantastic recipe. I created it using leftover turkey breast meat from Thanksgiving. I made stuffed mushrooms originally and had some leftover - those worked a treat. Thank you very much for sharing this recipe online. I really enjoyed it.
    This was very good. I decreased the broth & increased the cream a bit, because I like it thick, used portobello mushrooms, regular onion & added minced red pepper because thats what I had on hand. I think the thyme & nutmeg work very well with the sherry to flavor this sauce. Loved the addition of the cayenne. Leftover chicken makes this even easier.  
    Will make again.
    We had leftover chicken and it was the perfect amount for this recipe. Did not have cream and it worked out fine, but had everything else, even the fresh herbs. Used a 28 oz of unsalted chicken broth, half a jar of fire roasted yellow and red peppers from TJ's that I cut into small strips. Also added peas at the end. Served with wide noodles. This is a keeper and very easy. I do the prep and my husband puts it all together!
    Wonderful! I increase the mushrooms, add some sauteed yellow onions, frozen peas, additional boiled carrots and roasted peppers to this. I also add a sliced turnip to the poached chicken part. I served this to a Church family whose provider was injured, and his Wife and three children ate three portions before bed! My Son (recently home from Afghanistan loves this dish every time he visits. Hoorah! I serve on noodles...Thank you!
    This is a great recipe. The only thing I did different is to serve it over waffles. Fried chicken with waffles is silly but this stuff over waffles is made in heaven. It's not my idea; a great aunt of mine served the dish every year at Uncle Davy's New Year's Eve party.
    Just so-so - but the addition of sherry enriches the dish.
    Very tasty. Easy. What more could a person want?
    In my experience, Chicken a la King can be very bland. I was looking for a recipe for a special occasion: re-creating the meal from my parents' wedding for their 60th anniversary party. After trying several on-line recipes, this one delivered on the flavor I was looking for. I needed thicker sauce for serving a crowd, so I reduced the broth as others have recommended. I also added pimento and peas for tradition's sake. The recipe for poaching the chicken was excellent - I will use that in other recipes as well as using the leftover broth as a soup base. This recipe is an all around winner!
    This was amazing, I decided not to use my old standby Chicken Ala King recipe and so glad I didn't! I wouldn't change a thing in this recipe. I put over toast points and next time I will use noodles. My hubby loved it!!
    I have made various Chicken a la King recipes and this is by far the best!!! It is easy to modify this recipe based on what you have and it still tastes amazing. I used canned mushrooms since I was out of fresh, 4 dashes of dried thyme, 3 cups of broth (maybe made it thicker-which I liked), and I didn't strain it but left cooked onions and parsley in it. I just poached the chicken in salted water. I think the sherry and herbs give it the delicious taste. I literally licked my plate clean afterwords!!! Mmmm, lol.
    Made the recipe per directions except substituted frozen mixed peas and carrots for the mushrooms...unfortunately I am the only mushroom eater in the family. Also took an easier route and poached the chicken with just onions, stock and poultry seasoning. Everyone loved it in puff pastry shells. Think it would also be great as a chicken pot pie filling.
    I've never had chicken a la king before so I do not know how it compares to others, but I did not find this worth recommending. I added peas and more cream as others suggested, and served it with buttered poppyseed noodles, but in the end, it was just fine. Certainly not worth making again for the time and effort.
    I have been making Chicken ala King for many years with my own tried and true recipe but just for a change I tried this one. WOW!! It is simply delishous! I added pimentos and about 1 more cup of cream to it. The sherry gives it that distinct flavor. This will be my new recipe! Food are the bomb!
    This recipe had great taste. Next time I will use only 3 C. of broth. I also added about a cup of peas and 2 oz. sliced pimentos. What kind of chicken ala king has no peas and pimentos? My husband loved it over the Grands biscuits.
    I made this recipe today having never made this before and it came out delicious. The only things I did differently was to add 2 cups of peas and served it with white rice that I cooked in the reserved liquid from poaching the chicken. Was sooooo good!
    I made this for my husband and I, and we loved it. I added garlic powder to the sauce and used the stock from the poaching liquid..Oh yes, and I used button mushrooms instead and used half a yellow onion instead of shallots since this is what I had. I will definatly be making again. We ate it with brocoli and yeast rolls which was a good compliment. :)
    I made this recipe for the first time, but as someone said before, it wasn't exactly the Chicken A La King I was used to. So I made a few adjustments and it came out great! I added 1/2 cup of peas when sauteing the mushrooms and onions. Also, I added a lot more cream than the recipe suggests (probably about 1 cup of cream altogether) And ended it off with a tablespoon of honey stirred in at the end (sounds weird but the flavor really compliments it, try it!). Came out delicious!!! My husband was almost doing backflips! =)
    My husband said this recipe reminded him of his grandmother's after Thanksgiving turkey ala king. I didn't use mushrooms because he won't eat them, but this is a feel good, remind you of childhood recipe. I serve it over rice even though it's not a suggestion. I've always eaten over rice, but I would try biscuits in the future.
    It's a decent chicken dish with mushroom cream sauce, but it's not chicken a la king. It's also slightly bland. I won't make it again.
    I served this in a puffed pastry shell and it was incredible.
    I make it with rice instead of noodles and omit the cayenne and mushrooms and it is still a family faovorite around here.
    After 13 years of marriage, my husband finally told me that his favorite dish is chicken a la king. The search for the perfect recipe was on. At first glance this recipe looked a little complicated, but I found it really wasn't!! I sauteed mushrooms, onions, and 1/2 red bell pepper together, though, and then added the chicken liquid, etc. The sherry gives it a GREAT flavor! The kids loved it and my husband wants me to make it at least every two weeks! Thanks!
    it is so good i eat it every 3 weeks!!!
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