Chicken à la King

From Cook's Country | October/November 2008

Why this recipe works:

For Chicken à la King that wasn’t bland or dry, we marinated the chicken in cream, lemon juice, and a little salt before adding it to the pan—the salt acted as a brine and kept the breast meat moist.

Tasters preferred the lighter, cleaner versions of Chicken à la King made without traditional… read more

For Chicken à la King that wasn’t bland or dry, we marinated the chicken in cream, lemon juice, and a little salt before adding it to the pan—the salt acted as a brine and kept the breast meat moist.

Tasters preferred the lighter, cleaner versions of Chicken à la King made without traditional (but finicky) egg yolks. We replaced some of the cream with chicken broth and rounded out the sauce’s flavors with Madeira wine, a little parsley, and lemon juice. Slightly overreducing the sauce before adding the chicken marinade mixture ensured the finished sauce had the proper consistency.

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Serves 4

An equal amount of brandy or dry Marsala can be substituted for the Madeira.

Ingredients

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