Chicken à la King

Chicken à la King

12 Reviews
From the EatingWell Kitchen

There's no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. Our version uses low-fat milk and flour for thickening to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • ½ cup all-purpose flour
  • 2 tablespoons canola oil, divided
  • 10 ounces white mushrooms, quartered
  • 1 large green bell pepper, diced
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup dry sherry, (see Note)
  • 1 cup reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 1 4-ounce jar sliced pimientos, rinsed
  • ½ cup sliced scallions


  • Active

  • Ready In

  1. Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.
  2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.
  3. Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 269 calories; 8 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 28 g protein; 54 mcg folate; 65 mg cholesterol; 4 g sugars; 0 g added sugars; 657 IU vitamin A; 37 mg vitamin C; 79 mg calcium; 2 mg iron; 465 mg sodium; 575 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat

Reviews 12

April 13, 2015
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By: EatingWell User
Calories per serving NOT as reported! The calories are HIGHER than what's reported. I understand that there's always a margin of error but I calculated 364 calories per serving (36% higher than the numbers reported). Maybe not a big deal to most BUT, if you're counting calories and have set your diet to 30% below your weight maintenance number... if you eat this dish you'll gain weight. Here are the numbers: chicken - 1114 cal (24oz) flour - 228 cal (2.2oz) oil - 247 cal (1oz) mushrooms - 62 cal (10oz) green pepper - 23 cal (5oz) black pepper - 3 cal (0oz) sherry - 355 cal (8oz) chicken broth - 10 cal (8oz) 1% milk - 105 cal (8oz) pimentos - 26 cal (4oz) scallions - 16 cal (1.75oz) --------------------------------- 340 gram (12oz) serving (not much if you ask me) 364 calories per serving (2189 total calories)
February 23, 2015
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By: EatingWell User
Watery This dish was easy enough to make, but when I added the milk to the sherry, it curdled. When the meat was done, the sauce was still watery. Good flavor, except that it needed salt. Pros: Easy to make Cons: Watery sauce; curdled milk
August 22, 2013
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By: EatingWell User
Easy and fun to prepare. Not enough gravy- I added almost twice as much liquid. Used canned mushrooms instead of fresh- I disagree with previous reviews regarding the sherry- I used the same amount that it called for & it tasted just fine. Pros: Low calorie, healthy, no unusual ingredients Cons: Too thick, chicken should be shredded, not cubed
May 04, 2013
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By: shagratpunc
Not Yet Tried I have to say, there are quite a few times when I read reviews on recipes and MOST of these reviewers do NOT follow the recipe correctly. Everyone has different tastes and recipes are only meant to GUIDE (if you notice, most of them direct to season to taste.) It is a mere blue-print, meant for any real cook to tweak and perfect to their own tastes. That being said, there are plenty of positive reviews that I WILL be trying this soon, exactly to recipe. Then I will try again with my own revisions. So far, I've found that the recipes on here are ALWAYS full of potential. They just need some adjusting here and there. Pros: New Cons: Bad reviews
December 12, 2012
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By: EatingWell User
Grayish Mess, too much effort I agree with the previous commenter that there was way too much sherry. I followed the recipe but left out mushrooms. It was my first time trying pimentos. The result was a gray mess that tasted like the color it was. It had no initial flavor but a disgusting after taste. I'm a pretty good cook so I put this on the recipe.
November 20, 2012
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By: EatingWell User
Way too much sherry. What were they thinking? Sorry to report this was a retch-worthy, unmitigated disaster. This recipe calls for 1 cup of dry sherry, which made it taste incredibly bitter. Was this a typo? After researching other recipes, I would only use maybe a tablespoon of sherry for flavor and I would increase the broth and/or milk that is used. Very disappointing. Pros: none. wasted perfectly good food. Cons: inedible
June 14, 2012
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By: yara.daik
delicious This is my family's best meal... being a working mother, this is fast, easy and we like it a lot. I've used olive oil instead of conolla, but the taste is great. not to mention the great nutritional vlaue it offers.... This shall be my most prefearble dinner choice
March 19, 2012
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By: Paul X
For all the effort, a bit lacking I read the other reviews here before mine and I wonder...did I do something wrong? I don't think so...I followed the recipe to the letter, and I found the sauce much too thin, so had to add some corn starch to it. It wasn't bad by any means, it was just...kind of there. A bit bland. We felt it was lacking something...not sure what, though. Perhaps will try with other vegetables or more spices? However, if anyone wants to comment, suggest vegetables to use, please feel free to do so, as the chicken came out very nice and tender - easily the best thing about the meal. May try again, but do different things with it. Pros: chicken does come out tender Cons: a bit bland for me
January 05, 2012
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By: EatingWell User
Good Hearty meal We don't like mushrooms, and my hubby doesn't eat veggies, so fixed without either. I used low sodium chicken broth the the sherry since didn't have any. Was very good. I served mine over steamed broccoli and my hubby's over noodles. Great go to meal. Any only 6 points on my weight watchers plan!! Pros: Easy, fast, yummy, healthy Cons: Don't like mushrooms
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