Chicken a la King Recipe, Step By Step

Chicken a la King

Course Main Course
Cuisine International
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
Author Connie Veneracion


  • 500 grams chicken breast fillets
  • salt
  • pepper
  • 250 grams fresh button mushrooms thinly sliced
  • 4 bell peppers (any color but a combination yield better visual results), diced
  • 6 tablespoons butter divided
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1 generous splash sweet rice wine
  • 1 pinch nutmeg
  • 1 cup cream


  • Rub the chicken fillets with salt and pepper. Poach, steam or grill. DO NOT OVERCOOK. How long the cooking time is depends on the thickness of the fillets. 
  • Cool the chicken fillets. Cut into one-inch cubes.
  • Heat one tablespoon of butter in a pan. Cook the mushrooms over medium heat with a little salt and pepper until nicely browned. Scoop out and move to a plate.
  • Heat another tablespoon of butter in a pan. Over medium heat, cook the bell peppers with a sprinkle of salt and pepper for about four minutes. Scoop out and transfer to another plate.
  • Add the remaining butter to the pan. When melted, throw in the flour. Mix thoroughly. Cook over medium heat until the edges start to brown. Stir.
  • Pour the chicken broth and rice wine slowly into the butter-flour mixture while stirring with your other hand.
  • When the mixture is smooth, taste and add salt, pepper and a pinch of nutmeg.
  • With the heat at the lowest setting, stir in the cream. Taste and add more salt and pepper, as needed.
  • When the sauce starts to simmer, add the bell peppers and mushrooms to the sauce. Stir.
  • When the sauce starts to come to a simmer once more, stir in the chicken. Cook until the chicken cubes are heated through and the sauce is simmering.
  • Taste the sauce one more time and adjust the seasonings, if needed.
  • Let the chicken a la king sit in the pan, uncovered, for about ten minutes to allow the sauce to thicken (it thickens as it cools).
  • Serve the chicken a la king over toasted bread, rice or pasta.



This is an updated version of my chicken a la king recipe originally published on November 28, 2007.