Chicago Chicken a la King

My version of this delightful, yummy dish from Chef Paul Prudhomme’s “Seasoned America” — I love this cookbook and many of his Cajun and Creole recipes! I served this dish over Bow Tie Pasta and love it over sticky rice too! See recipe, photos and book details below.

Chicken a la King

Makes 4 to 6 servings

This recipe takes the traditional approach to the dish–rich and creamy, spiked with a bit of sherry. It’s colorful and delicious, and just perfect when you want a very special meal. Serve in pastry shells or crepes, or over rice, pasta or croissants.

Find this recipe and more in Chef Paul Prudhomme’s Pure Magic.

3 tablespoons, plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic
1 1/4 teaspoons dry mustard
3/4 teaspoon ground savory
1/2 teaspoon ground nutmeg
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
8 tablespoons (1 stick) unsalted butter, softened plus
5 tablespoons unsalted butter, cut into pats
1/4 cup all purpose flour
6 tablespoons dry sherry. in all
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup chopped yellow bell peppers
2 cups thinly sliced fresh mushrooms*
2 1/2 cups heavy cream, in all
How to Prepare

Combine the first four ingredients in a small bowl to make the seasoning mix. Sprinkle 2 tablespoons of the seasoning mix over the chicken and rub it in well. Set aside.

Combine the softened butter with the flour until completely blended. Set aside.

Preheat a 5-quart pot over high heat for 4 minutes. Add the chicken, and dot the pats of butter evenly over the chicken. Cover the pot and cook without stirring until the chicken can easily be unstuck from the bottom of the pot, about 5 to 6 minutes. Stir in 1/4 cup of the sherry, the onions, peppers, mushrooms, and remaining seasoning mix. Cover and cook for 5 minutes. Add the butter/flour mix a spoonful at a time, stirring constantly as the mixture dissolves and the sauce thickens. Stir in 2 cups of cream and heat until “small volcanoes” begin to erupt in the sauce, but do not allow the sauce to come to a rolling boil. Let the volcanoes erupt 3 times, stirring after each eruption. Add the remaining 1/2 cup cream and heat until another group of small volcanoes erupts, about 1 minute. Remove from the heat and stir in the remaining sherry.

The process:

Saute the veggies…

Adding balance of ingredients…

Final stir…

Completed dish served in main serving dish.

Our individual servings, YUM!

My original well-used version of “Seasoned America”…Love all of his cookbooks and especially his Louisana Kitchen, a must for every cookbook shelf….click on cover to visit Chef Paul’s website and for more recipes.

* My version does not have mushrooms. Served with Hot Sauce!!
Photography courtesy of Jay&Jacy Photography


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One thought on “Chicago Chicken a la King

  1. Admin January 18, 2013 at 3:57 pm Reply

    Reblogged this on Beyond The Yum and commented:

    Fabulous for the weekend with great wine and friends!

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