Homemade Chicken A La King Recipe - Allrecipes.com
Homemade Chicken A La King Recipe
  • READY IN 30 mins

Homemade Chicken A La King

Recipe by  

"It's homemade, easy and excellent."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
  2. Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

This was easy and excellent. I used fresh mushrooms and fresh peas in place of the canned ones, but otherwise followed the recipe exactly and served it over warm biscuits....excellent! Everyone loved it. I'm sending the recipe to my daughters and friends.

 
Most Helpful Critical Review
Oct 21, 2003

This was 'OK'. Nothing special. A little bland and it started to look more like a veggie dish than a chicken dish. Next time I'd cut either the green pepper or celery completely out.

 
Jan 03, 2007

I beg to differ with the reviewer who stated that this dish was gross. Hardly. As a matter of fact, it was very good. Changed things up just a tad. I used fresh mushrooms, red and green pepper, no peas (oldest daugher doesn't care for them) and once the vegies were tender, I then added the flour to make a roux. I used one cup of skim milk, one cup of fat free half and half and a half cup of chicken stock. I seasoned quite a bit more than suggested and added a little more sherry than stated. I bought a couple of tubes of Pillsbury Italian bread and made four bread bowls to hold and serve the chicken. kids and hubby got a kick out of it and devoured this dish. Thanks Diana!

 
Jun 01, 2010

A dish will lack flavor if you DO NOT put seasoning in it. The recipe is fine. Cooking is subjective. Everyone's kitchen pantry is different. Add seasonings and spices to YOUR liking! If you taste your food as you cook you will know if you need to add more seasoning or not. If you want garlic powder, onion powder, cayenne, bay leaf or whatever you like...throw it in! Have fun cooking! You and your familiy are the ones eating it :0)

 
Jun 23, 2003

This is one recipe I will not make again. No flavor except peppers. Much too bland.

 
Nov 09, 2008

Very good recipe! I made this mostly as is, but left out a few things due to personal taste. First, I didn't use celery, because Mom never did when she made this, and I left out the peas since my hubby is allergic to them! I also left out the egg yolks because a lot of reviewers said the sauce was too thick, and without them it was perfect! The sherry is a requirement in this, and for those reveiwers that said it gave the dish a bad taste- they probably used the cooking sherry you buy at the grocery store! NEVER use the wines from the grocery store- only use what you what put in a glass! Yummy, comforting dish!

 
Nov 14, 2003

Great taste!!!!! I forgot to put in the Sherry and it was still delicious. I'm sure the Sherry would add that something special. Will definitely make it again.

 
Sep 11, 2006

For the sake of the dieters in my family, I used skimmed milk and replaced high-fat egg yolks with no-fat sour cream. Left out the sherry, too. Despite the subs, this had a really lovely, delicate flavor - big hit. Has already been requested for another go round, this time replacing the chicken with shrimp - sounds good! :D

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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