Description
An easy version of Chicken a la King in a creamy sauce with mushrooms and peppers. Serve it over noodles, rice, or any kind of bread for a satisfying weeknight dinner.
Ingredients
- 1 Tbs olive oil
- 1½ lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 ½ tsp salt (divided)
- 3 Tbs butter
- 8 oz mushrooms, sliced
- ¼ tsp black pepper
- 1 tsp onion powder
- 4 cloves garlic, minced
- ¼ cup dry sherry
- 1/3 cup chickpea flour (or quinoa flour)
- 1 red bell pepper, small diced
- 2 cups chicken or vegetable broth
- 1 cup frozen peas
- ¼ cup heavy cream
Instructions
- Sear the chicken: Season chicken with ½ tsp salt. Heat oil in a deep skillet or Dutch oven over medium-high heat. Working in batches if needed, add chicken and stir briefly to prevent sticking, then let sear undisturbed for 3 minutes. Turn and cook another 3 minutes until browned. Remove chicken to a bowl and set aside.
- Sauté the vegetables: Add butter, onions and mushrooms to the pan along with 1 tsp salt and ¼ tsp pepper. Saute 3 minute until soft and fragrant.
- Build the flavor base: Add sherry, garlic, and onion powder. Sauté for 3 minutes, allowing the sherry to reduce slightly.
- Make the roux: Sprinkle chickpea flour over the vegetables and stir until combined. Cook for 2 minutes to remove the raw flour taste.
- Add liquid and chicken: Return chicken and any accumulated juices to the pan along with the diced bell pepper and stir to combine, then add in the broth and stir so that a smooth sauce forms and cook until bubbling.
- Simmer: Reduce heat to medium-low, and simmer for 5 minutes to thicken the sauce and cook the vegetables through.
- Finish: Stir in frozen peas and heavy cream. Cook uncovered until peas are heated through, about 4 minutes.
- Serve over pasta, rice, or with biscuits or bread
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4.7 g
- Sodium: 671.9 mg
- Fat: 15.3 g
- Carbohydrates: 11.2 g
- Fiber: 2.4 g
- Protein: 29.3 g
- Cholesterol: 108.7 mg
