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Chicken à la King

From

October/November 2008

Chicken à la King

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.

Serves 4

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

Ingredients

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