CHICKEN À LA KING

The origin of Chicken à la King has been disputed over the years. One claim is that it was created at Delmonico's Restaurant in New York City. Another version claims it was created at the Claridge's Hotel in London. Another account is that it first appeared in the Bellevue Hotel in Philadelphia, and yet another is it was created at the Brighton Beach Hotel in Brooklyn, New York. We do know for sure is that it was created in the late 1800s. I prefer my version without green bell peppers and pimentos. 

You can also shred the chicken into smaller pieces and serve it inside crêpes instead of over rice, noodles, or toast points.

4 T unsalted butter

8 oz mushrooms, sliced

1 medium yellow onion, diced

1 clove garlic, minced or pressed

½ t sea salt

½ t freshly ground black pepper

¼ cup all-purpose flour

1 t paprika

1 t dried thyme

3 cups chicken broth                                                 

3 boneless chicken breast halves, cut into bite size pieces

1 can cream of chicken soup   

¼ cup dry sherry (optional)                                                  

½ cup whole milk or half-and-half

1 cup frozen peas

2 T snipped fresh chives or parsley

                                                            

Preheat oven to 350 degrees F.

In a large skillet, melt butter over medium heat and add mushrooms and sauté for 5 minutes. 

Add onion and sauté another 5 minutes.

Add garlic and sauté one more minute.

Stir in salt, pepper, flour, paprika, and thyme.

Add chicken broth, chicken, soup, and sherry.

Bring to a boil, while stirring.

Lower heat and simmer 2 to 3 minutes.

Add milk or half-and-half. 

Cover and slowly simmer for 30 minutes.

Stir in peas and simmer another minute.

Serve over long grain and wild rice.

Sprinkle with chives or parsley, for garnish

Serves 4