Chicken à la King

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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.

SERVES4

TIME50 minutes

Chicken à la King

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...

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