Chicken A La King

Y’all I’m going to take you back in time a bit with this Retro-Recipe.  It’s my grandma Jeans Chicken A la King.  Now grandma served it over butter noodles, but I pulled out my southern roots tonight and decided to serve it over one of my homemade buttermilk biscuits.  OMG, it is delicious.  I also changed up the flavor profile a bit with some additional herbs and the swapping out of a few of the liquids that are traditionally used, but I think grandma would agree that this is another hit out of the park.  Give it a try and let me know what you think.  And don’t forget to leave a comment down below as well.

Ingredients:

• 3 large chicken breasts
• 8 ounces cremini mushrooms
• 2 tablespoons olive or light oil
• 3 tablespoons butter
• 1 red or green pepper sliced
• 1 medium onion cut in half-moons
• 4 tablespoons flour
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground mustard
• 1 bay leaf
• 1 cup chicken stock
• 1 1/2 cups milk
• 1/3 cup heavy cream
• 2 egg yolks
•  1 cup diced pimentos (optional)
• 1 cup frozen peas

1. Cut the chicken in 1 inch cubes and place in a large skillet that is over medium-high heat with the olive oil
2. Brown the chicken and cook through.  Then remove from pan and place on a plate
3. Add the butter and melt.  Then add the mushrooms and cook for about 3 minutes to brown.
4. Add the peppers, onion and pimentos to the skillet and cook an additional 4-5 minutes to soften the peppers/onion somewhat.
5. Now add the flour and toss with the veggie mixture to coat.  Cook 2-3 minutes to cook out the flour taste.
6. Add the chicken stock and the milk to the pan and continue to cook 3-4 minutes
7. Mix the egg yolks in with the heavy cream to combine.
8. Temper the mixture by adding about half a cup of the cooking milk mixture to the egg/heavy cream. (this will keep the eggs from scrambling)
9. Now pour the egg mixture into the pot and stir to combine.
10. Add in all the seasonings and the peas and mix well….
11. Reduce heat to medium and let cook until it thickens to the consistency you prefer.
12. Serve over buttermilk biscuits, rice or egg noodles.