Even Better Chicken a la King

Debi Blair McGinness 12

"This is a culmination of several different recipes I looked at to come up with this one. It turned out better than I expected. My husband said to put it on the 'can fix again' list."
Added to shopping list. Go to shopping list.


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Cook chicken breasts in broth or stock approximately 20-30 minutes until no longer pink. Cut into bite size chunks. Strain broth through mesh strainier or cheesecloth
  2. Melt butter in large skillet over medium heat, add peppers, onion, and garlic. Saute about 5 minutes, until onion is almost translucent.
  3. Add mushrooms and saute until mushrooms start to release their liquid.
  4. Stir in flour to form a roux/paste and cook until no flour is no longer white and starting to brown.
  5. Add chicken broth and milk. Bring to boil. Continue stirring until sauce thickens. Reduce heat.
  6. Add chicken, nutmeg, salt & pepper and sherry. Continue cooking until heated through.
  7. Serve over rice, pasta, toast, or my favorite, biscuits.
You might also like