Chicken a la King

Instructions

1. 1

   Sauté Vegetables

   • Melt the butter in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion and bell peppers. Sauté for 5-6 minutes, stirring occasionally, until they begin to soften.
   • Add the sliced mushrooms and a pinch of salt. Continue to cook for 6-8 minutes, until the mushrooms have released their liquid and started to brown.
2. 2

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked vegetables.
   • Stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will form a thick paste.
3. 3

   Build the Cream Sauce

   • While whisking constantly, slowly pour in the chicken broth. Continue whisking until the mixture is completely smooth and free of lumps.
   • Bring the sauce to a simmer, then slowly whisk in the heavy cream.
   • Reduce the heat to medium-low and let the sauce gently simmer for 5-7 minutes, stirring frequently, until it has thickened enough to coat the back of a spoon.
4. 4

   Combine and Finish

   • Stir in the cooked chicken, diced pimientos, and dry sherry (if using).
   • Season with salt, black pepper, paprika, and a pinch of nutmeg. Stir well to combine.
   • Allow the mixture to heat through for another 2-3 minutes over low heat. Do not let it boil, as this can cause the cream sauce to separate.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat and stir in the chopped fresh parsley.
   • Serve immediately over hot toast points, fluffy biscuits, puff pastry shells, egg noodles, or rice.