Chicken ala King

Chicken, perhaps more than any other meat, lends itself to leftovers. And chicken ala king is a great example.

While exactly no one knows the origin of the dish, some say it was the creation of a Philadelphia hotel cook named King in the 1890s. Others back the story that it dates back to the 1880s, credit going to a chef named Charles Ranhofer, who called it Chicken à la Keene, named after Foxhall Parker Keene.

Regardless, chicken ala king has simple ingredients, can be made ahead of time and is easily reheated. If that sounds like a recipe for someone on the go, it is.

Here’s a chicken ala king recipe we tried the other night that was quite tasty.

Chicken ala King
1 4½-ounce can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1½ cups milk
1¼ cups chicken broth
4 cups boneless chicken, chopped
4 ounces chopped pimento
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in broth, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.
Yield: Serves 8.
Approximate nutritional analysis per serving: 305 calories, 19 grams fat, 86 milligrams cholesterol, 733 milligrams sodium, 12 grams carbohydrates, 1,3 grams dietary fiber, 21 grams protein.

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