Spicy Chicken à la King

Spicy Chicken à la King

from foodandwine.com
Entree
45 min
6 servings
514 kcal / serving

A comfort-food classic gets a spicy, modern twist with Calabrian chiles. Ready in 45 minutes, this creamy chicken à la king is easy enough for a weeknight but worthy of a dinner party.

Ingredients

  • 1 ¼ poundsboneless, skinless chicken breasts, patted dry and cut into 1-inch pieces
  • 1 ¼ teaspoonskosher salt, divided
  • ¾ teaspoonblack pepper, divided
  • 2 tablespoonscanola oil
  • ¼ cupunsalted butter
  • 1package sliced fresh button mushrooms
  • 1 cupchopped yellow onion
  • ½ cupchopped green bell pepper
  • 3garlic cloves, finely chopped (1 tablespoon)
  • ¼ cupdry sherry
  • ¼ cupall-purpose flour
  • 1 ½ cupschicken broth
  • 1 cupheavy whipping cream
  • 1 teaspoondijon mustard
  • 1jar diced pimientos, drained
  • ½ cupfrozen english peas
  • 1 tablespoonchopped calabrian chiles in oil
  • 2 tablespoonfinely chopped fresh flat-leaf parsley
  • cooked egg noodles, for serving

Directions

  1. 1

    Heat a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add oil to skillet and swirl to coat. Add chicken; cook, stirring occasionally, until browned on all sides and a thermometer inserted in thickest part registers 165°F, about 6 minutes total. Transfer to a large bowl using a slotted spoon, leaving drippings in skillet; set aside.

  2. 2

    Add butter to reserved drippings in skillet and increase heat to medium-high. Add mushrooms; cook, stirring occasionally, until starting to brown, about 5 minutes. Stir in onion, green bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened and browned, about 5 minutes.

  3. 3

    Add sherry; cook over medium, stirring constantly to scrape up browned bits, until reduced, about 2 minutes. Add flour; cook, stirring constantly, until thickened into a paste, about 1 minute. Slowly pour in chicken broth and heavy cream; cook, stirring constantly, until smooth. Stir in Dijon, and remaining 1/4 teaspoon each salt and pepper. Bring to a simmer over medium; reduce heat to medium-low; simmer over medium-low, stirring occasionally, until thickened to a desired consistency, about 2 minutes.

  4. 4

    Stir pimientos, peas, chiles, and reserved cooked chicken into sauce over medium-low; remove from heat. Serve over cooked egg noodles and sprinkle with parsley.