Chicken à la King
An elaborate dish once served in the finest restaurants, chicken à la king has been simplified into a bland, pasty sauce for rubbery chicken. We streamlined this dish to transform it into a weeknight recipe.
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 (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.