Chicken à la King
Appears in Cook's Country October/November 2008
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 ve...