The History of Chicken a La King and How to Make It




Chicken a la King is a delicious chicken dish contains green pepper, pimientos and mushrooms in sherry sauce. dish is served on toast if you want to make chicken recipes, but are looking for a change from the fried chicken, you might want to make this dish.


Chicken a la king was invented sometime between 1881 and 1920-and there are several different stories to explain their history. One story goes that this recipe was invented in New York's Waldorf Astoria in 1900. Another story is that the chicken a la king was invented in 1920 and in Long Island, or in Miami.


of other people believe that the chicken a la king was founded in London, Claridge's Hotel, of JR Keene, athletes, after his horse won the Grand Prix. similar story is that the dish is suggested that the chef in a restaurant in New York, Mr. or Mrs. Keene in 1890-this dish and changed its name from Keene to the king.


the most popular belief about the history of this famous chicken recipe is that chef George Greenwald was invented in New York sometime between 1898 and early twentieth century. G. King, owner of the hotel, was very impressed with the recipe and she wanted the hotel restaurant menu.


Tips for a Delicious Chicken a la King


Traditionally, this recipe includes green bell peppers, but you can use beans instead if you prefer. Instead of bread, you might want to use the vol au vent cases or puff pastry shells.


can freeze chicken la king, so that it would double, if you want, then you can thaw it in the microwave or on the stove next time you fancy doing this classic chicken recipe.


recipe for chicken a la King


This recipe can be served with rice or mashed potatoes instead of toast, if you prefer. This makes enough to serve four people.


You will need:




    4 cooked, chopped chicken breast halves
    1 / 2 cups all-purpose flour
    1 1 / 2 cup milk
    4 oz chopped pimiento
    2 tablespoons dry sherry
    4 1 / 2 oz can mushrooms
    1 / 2 cup butter
    1 teaspoon salt
    1 cup hot water
    1 1 / 2 teaspoon chicken bouillon powder
    1 chopped green pepper
    1 / 4 teaspoon ground black pepper
    4 slices of bread


to make it:


Drain the mushrooms, but reserve the liquid. Cook the mushrooms, peppers in butter for five minutes on medium heat. Take from heat and add flour, salt and pepper.


Simmer until mixture is bubbly, then turn off heat and stir in milk, mushroom liquid, water, sherry, and broth. To Bring to a boil, then cook it for a minute. Stir in pimiento and chicken and cook for another minute, then serve the chicken mixture on toast.

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