Entree: Canada – Quebec – Poulet à la King (Chicken a la King)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 35 min

Additional 25 min

Total 1 hr 35 min

Ingredients

- 4 boneless, skinless chicken breasts, approx. 8 oz (225 g) each, 2 lb (900 g) total, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 1 large red bell pepper, about 6 oz (170 g), seeded and thinly sliced
- 1 large green bell pepper, about 6 oz (170 g), seeded and thinly sliced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional; use extra broth if omitted)
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 3/4 cup (115 g) frozen peas
- 1/2 tsp (2.5 g) sweet paprika
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 2 cups (uncooked) long-grain white rice, about 370 g (or)
- 12 oz (340 g) egg noodles or wide pasta, about 3/4 package, optional
- 2 tbsp (30 ml) unsalted butter (for tossing pasta, optional)

Instructions

Short Description:
A creamy Quebec-style Poulet à la King with sautéed mushrooms and colorful bell peppers in a rich cream sauce, served over rice or buttered egg noodles for a satisfying main course.

Regional Notes:
This Quebec variation emphasizes a silky cream-based sauce with sautéed mushrooms and both red and green bell peppers, reflecting local tastes for creamy, vegetable-forward mains. It is commonly served over rice or pasta (egg noodles) rather than toast or biscuits, making it a hearty entree suitable for family meals.

1. Prepare starch: If serving with rice, rinse 2 cups (370 g) long-grain rice until water runs clear. In a medium saucepan bring 4 cups (960 ml) water to a boil, add a pinch of salt and the rice, reduce heat to low, cover and simmer 18-20 minutes until tender; remove from heat and let stand covered 5 minutes. If using egg noodles, bring a large pot of salted water to boil and cook 12 oz (340 g) egg noodles 6-8 minutes until al dente, drain and toss with 2 tbsp (30 ml) butter; keep warm.
2. Season the cut chicken pieces with salt and pepper. In a large skillet or sauté pan, heat 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) butter over medium-high heat until foaming. Add the chicken in a single layer (work in batches if needed) and cook 4-5 minutes, stirring once, until lightly browned but not fully cooked through. Transfer chicken to a plate and set aside.
3. In the same pan over medium heat, add the sliced onion, red and green bell peppers and a pinch of salt. Sauté 4-5 minutes until beginning to soften. Add the sliced mushrooms and continue to cook 4-5 minutes until mushrooms release their moisture and vegetables are tender.
4. Add the minced garlic and 1/2 tsp (2.5 g) paprika and cook 30 seconds until fragrant. Sprinkle 3 tbsp (24 g) all-purpose flour over the vegetables and stir to coat; cook 1-2 minutes to remove raw flour taste.
5. If using, pour in 1/2 cup (120 ml) dry white wine to deglaze the pan, scraping up any browned bits. Cook 1-2 minutes to reduce slightly. Gradually whisk in 2 cups (480 ml) chicken broth until smooth, then bring to a gentle simmer and cook 2-3 minutes to thicken.
6. Stir in 1 cup (240 ml) heavy cream, 1 tsp (5 ml) Dijon mustard and 1 tbsp (15 ml) lemon juice. Return the browned chicken and any juices to the pan. Add 3/4 cup (115 g) frozen peas. Simmer gently 5-7 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165 F / 74 C) and the sauce is glossy and coats the back of a spoon.
7. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in 2 tbsp (8 g) chopped fresh parsley. If the sauce is too thick, loosen with a splash of chicken broth; if too thin, simmer a little longer to reduce.
8. To serve, mound cooked rice or buttered egg noodles onto warmed plates or a serving platter and spoon generous portions of Poulet à la King over the top. Garnish with additional chopped parsley and a light dusting of paprika if desired. Serve immediately.