In honor of Mother’s Day, we’re naming this Chicken à la Queen instead of the traditional dish Chicken à la King. If you’ve never heard of this recipe, then you’re likely born after 1980, and you're missing out! Give this delicious rich and creamy dish a try and surprise your mother with a timeless classic for a royal feast.
May 6 2019 recipe by Kristie Sullivan, PhD, photo by Val Stone Creager
, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
In honor of Mother’s Day, we’re naming this Chicken à la Queen instead of the traditional dish Chicken à la King. If you’ve never heard of this recipe, then you’re likely born after 1980, and you're missing out! Give this delicious rich and creamy dish a try and surprise your mother with a timeless classic for a royal feast.
USMetric
6 servingservings
Ingredients
- 3 oz. 85 g butter
- 8 oz. (3¼ cups) 230 g (800 ml) mushrooms, sliced
- 2 oz. (6 tbsp) 55 g (85 ml) green bell pepper, choppedgreen bell peppers, chopped
- 1 (1½ oz.) 1 (40 g) large celery stalk, choppedlarge celery stalks, chopped
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) yellow onion, choppedyellow onions, chopped
- 1 oz. 28 g canned pimento peppers, drained and chopped
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 3 3 chicken bouillon cubechicken bouillon cubes
- ½ cup 120 ml chicken broth
- 1 cup 240 ml heavy whipping cream
- 2 tbsp 2 tbsp cooking sherry (optional)
- 2 2 room temperature egg yolk, beatenroom temperature egg yolks, beaten
- ¼ tsp ¼ tsp salt
- 1⁄8 tsp 1⁄8 tsp white pepper
- 1¼ lbs 550 g cooked chicken breast, chopped or shredded
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Making low carb simple
Instructions
Use a large skillet to melt the butter. Add the mushrooms, bell pepper, celery, and onion and sauté on medium high heat until the veggies are just tender, about 5-7 minutes.
Reduce the heat and measure in the pimentos, cream cheese, bouillon, broth, and heavy cream. Stir to melt the cream cheese and bouillon. Simmer for an additional 6 to 8 minutes or until the sauce is reduced to half.
Remove from heat and stir in the sherry.
In a separate bowl, whisk 3 tablespoons of the sauce into the egg yolks. Slowly pour the egg yolks into the veggies and sauce, stirring as the eggs are added.
Add the chicken and stir to incorporate it into the sauce mixture.
Return to a low heat if needed to thoroughly warm the dish, taking care to keep the heat low so that the eggs do not curdle. Serve immediately.
Kristie's tips
This version uses chicken broth and bouillon. The bouillon enriches the flavor while not adding more liquid to the broth so that the sauce is thicker.
Another trick for thickening the sauce is to incorporate egg yolks. Adding tempered egg yolks on low heat creates a thicker, richer gravy similar to a hollandaise or even light custard. You can omit this part, but the dish is much better with the yolks.
The sherry is also optional but provides a signature flavor for the sauce.
If your bouillon or broth is very salty, then you might need to adjust the salt in this recipe.
You can use a rotisserie chicken to make this recipe easier and faster.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
21 comments
1
Kristin
May 6 2019
What are pimento peppers? Are these jarred roasted red peppers?
2
Fran Grimes
May 6 2019
Pimento peppers are what most green olives are stuffed with. They usually come in a very small clear glass jar.
3
Erin Marks
May 8 2019
If I omit all peppers and the mushrooms will the carb count drop? If so, how many carbs will it be?
Reply: #4
4
Reply to comment #3 by Erin Marks
Kristin Parker Team Diet Doctor
May 9 2019
If I omit all peppers and the mushrooms will the carb count drop? If so, how many carbs will it be?
Yes, if you omit peppers and mushrooms, the dish will be lower carb. I do not have the specific carb count it would be.
5
Amanda
May 12 2019
Made this for my lunches this week. Very yummy! The sauce worked really well. I did not add any salt and it is plenty salty enough. I found there were more carbs in the bouillion cubes than the little plastic Knorr cups, so I used two of those rather than three cubes. Probably one would have been enough.
Great taste and great consistency.6
Margaret
May 15 2019
I made this for a game night I hosted last night for 8 women. It was a hit! I doubled the recipe but only used 1.5x the heavy cream and 5 bullion cubes. I forgot the egg yolks but added 1/2 t of konjac flour to thicken it up. I didn't add any salt. Several ladies asked for the recipe.
7
Dara
May 26 2019
Boullion cubes are inflammatory. Can we please leave them out and use bone broth and pink salt?
8
Andrew
June 25 2019
can it be frozen ? a challenge when cooking for one
Reply: #9
9
Reply to comment #8 by Andrew
Kristin Parker Team Diet Doctor
June 25 2019
can it be frozen ? a challenge when cooking for one
Yes, this can be frozen. You can also adjust the number of servings that you make each time using the drop down menu above the list of ingredients.
10
Julie B.
July 3 2019
This was simple and delicious. Def gonna make it a lot more. I bought a bunch of frozen chicken that i got on sale. Steamed and shredded a couple of breasts. Yah, this was great!
11
Jessica
August 20 2019
It was really good. I felt like the portion sizes were really small.
12
Kathy
August 25 2019
This was a hit with my family. I was lucky enough to find a pound of shredded rotisserie chicken, so it was super easy. I served it over cauliflower rice.
13
Amanda
October 4 2019
Made this again last weekend. It is stupid good. Everyone at work is envying my lunch. Used one bouillon cup and it was perfect this time, did not add salt. This is a favourite alight!
14
Carolyn
February 15 2020
Hi can anyone tell me what chicken broth is in the UK. Is it chicken stock .Want to make this but dont want to spoil it.Chicken stock is like a cube you add water to-is that the same equivalent as broth .Will be very grateful if anyone can help thank you
Reply: #15
15
Reply to comment #14 by Carolyn
Kerry Merritt Team Diet Doctor
February 15 2020
Hi can anyone tell me what chicken broth is in the UK. Is it chicken stock .Want to make this but dont want to spoil it.Chicken stock is like a cube you add water to-is that the same equivalent as broth .Will be very grateful if anyone can help thank you
Yes, chicken broth would be the same as chicken stock in the UK.
16
Elise
April 16 2020
I was the princess in the house ... I'm now the queen, for sure! Did not have pimentos, did not have mushrooms, and no cream cheese. Used Brie instead. Just fabulous!
17
Juliana
March 19 2021
It was so yummy! I didn't add the peppers or the bouillon cubes and it was great! It's creamy and rich.
18
JoAnn
March 30 2021
For some reason, I began craving Chicken a la King (which I hadn't had in years and years) a week or so ago, so I made this for dinner this past weekend. To say that it was a major hit with my family would be an understatement. My Daughter doesn't like celery, so I left that out. I forgot to buy the pimentos so I used a frozen bell pepper blend (green and red peppers, and onions) instead. I served it over Jasmine Rice (my Keto cheat day). We are 4 but I made it for 6 (I didn't feel like "arguing" with the egg yolks, lol). There were NO leftovers. (I used the egg whites to make a yolk-free omelet this AM for breakfast.)
19
Carole
September 4 2022
When I was a child, I used to eat the Swanson's canned chicken `a la King on toast, and it was one of my favorite meals ever. Since I stopped eating gluten a decade ago, I couldn't eat it due to wheat being in the mix. So I was delighted to see this recipe, which I can state is absolutely leaps and bounds above my old favorite and it tastes so much better! I followed the recipe exactly EXCEPT I didn't have cooking sherry so I used marsala instead, and this was a perfectly fine substitution. I didn't really taste it, but assume it added something extra to the flavors. In addition to the green pepper, I added an equal amount of yellow bell pepper. The only thing I would change next time is double the amount of pimentos. For the chicken, I used my Sous Vide to pre-cook it. I highly recommend a Sous Vide to everyone as it makes cooking basic chicken so incredibly easy. While the chicken cooks, you can do all the other prep. When the chicken is cooked to the right temperature, it can "hold" in the water for up to two hours without cooking further (the magic of sous vide), until you are ready to use it in your recipe.
I served the dish on a mix of cauliflower-broccoli rice I found at the market (frozen pack). It was excellent, and I actually like the flavor better than just the plain cauliflower rice.
I highly recommend this absolutely delectable dish, it's now on my favorite list I'll be making it again soon. Family loved it! DietDoctor.com rocks with the recipes!
Reply: #20
20
Reply to comment #19 by Carole
Kerry Merritt Team Diet Doctor
September 5 2022
When I was a child, I used to eat the Swanson's canned chicken `a la King on toast, and it was one of my favorite meals ever. Since I stopped eating gluten a decade ago, I couldn't eat it due to wheat being in the mix. So I was delighted to see this recipe, which I can state is absolutely leaps and bounds above my old favorite and it tastes so much better! I followed the recipe exactly EXCEPT I didn't have cooking sherry so I used marsala instead, and this was a perfectly fine substitution. I didn't really taste it, but assume it added something extra to the flavors. In addition to the green pepper, I added an equal amount of yellow bell pepper. The only thing I would change next time is double the amount of pimentos. For the chicken, I used my Sous Vide to pre-cook it. I highly recommend a Sous Vide to everyone as it makes cooking basic chicken so incredibly easy. While the chicken cooks, you can do all the other prep. When the chicken is cooked to the right temperature, it can "hold" in the water for up to two hours without cooking further (the magic of sous vide), until you are ready to use it in your recipe.
I served the dish on a mix of cauliflower-broccoli rice I found at the market (frozen pack). It was excellent, and I actually like the flavor better than just the plain cauliflower rice.
I highly recommend this absolutely delectable dish, it's now on my favorite list I'll be making it again soon. Family loved it! DietDoctor.com rocks with the recipes!Thanks, Carole! So glad you love it!
21
dwir917
May 15 2023
When a recipe says, "Serve immediately," does that mean that it doesn't do well if you save it in the refrigerator and reheat it for another meal?
