These are classic. Not gluten-free. Not sugar-free. Just straight-up, delicious banana muffins like Grandma used…
Grandma’s Chicken a la King
You know how there are some foods that you really don’t like when you’re a kid, and then all of a sudden you’re an adult and you try it again and love it? This recipe is one of those for me. My mom used to make this and growing up, I just didn’t like it.
But then I grew up and my tastes changed and it is one of my all-time favorites. When I was first married I remember calling my mom for the recipe so I could make it for my husband. I made it for him that first time and he was an instant believer! This is now his all-time favorite dish (at least that I make) and the one he asks for as a treat.
It’s rich, creamy, hearty and so full of flavor! And the best part – it’s super easy!
Note: If you are looking for a low-calorie dinner, this isn’t it!
Note #2: We prefer to have this over mashed potatoes, but you can also serve it over rice, noodles, toast, or even biscuits. Mmmmm…… biscuits………
Chicken a la King
1 lb. chicken breast fillets
1 green bell pepper, diced
1 medium yellow onion, diced
1 8 oz. package button mushrooms, sliced
1 small jar pimentos (I really don’t know the ounces, it’s just the small jar, usually found near the olives and pickles)
2 Tbsp. Wondra flour (you can also use regular all-purpose flour, but Wondra is magic and easier to use because there is little to no clumping)
2 C. whole milk
2 Tbsp. unsalted butter (margarine is also okay)
Salt and pepper to taste
- Salt and pepper one side of the chicken breasts. Place a large skillet over medium heat, and add one Tbsp. butter. When butter is melted, add the chicken breasts, seasoned side down. Salt and pepper the other side. Saute about 5 minutes, or until browned.
- Turn over the chicken breasts and continue cooking until done. It is okay if they are not completely cooked at this point because they will continue cooking in the end. They just need to be browned on both sides. Remove from pan.
- Add 1 Tbsp. butter to pan, and then add all the veggies. Season with salt and pepper. Saute until onions are translucent, and pepper and mushrooms are softened. While the veggies are cooking, dice up the cooked chicken and set aside.
- Add the Wondra flour to the pan, dusting it over the veggies. Stir the flour into the veggies and butter until all of the flour is incorporated.
- Slowly pour in the milk, whisking to break up any flour. Continue whisking until all of the milk and flour are incorporated. Add the diced chicken to the pan.
- Reduce heat to medium-low, and bring to a simmer, whisking occasionally. The sauce should thicken up to the consistency of gravy. If it is too thin, you may need to add more Wondra by sprinkling it over the sauce and stirring it in. Be careful not to add too much at once. (Oh, the magic of Wondra)
- Once the sauce is the consistency of gravy, remove from heat. Serve while hot and enjoy!