Chicken a la King really is perfect for any time of the year but I particularly like it during the winter months because of how thick, warm, and comforting it is. Poultry and other “white” meats such as pork and turkey are great to serve at Imbolc. This dish has a thick gravy made with milk, which is sacred this time of year. I hope you try it out and enjoy it as much as I do. This recipe serves 2 but can easily be doubled to serve more.
- 1 cup diced chicken breast
- 1 cup quartered mushrooms (White or Baby Bella are best)
- 1 cup milk
- 1/4 cup sherry wine (Optional)
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 garlic clove
- 3 sprigs of thyme
- 1 tsp parsley
- 1 tsp oregano
- sliced scallions
- salt & pepper to taste
- 2 tbsp oil
- Bread (Thick sliced sourdough is great, but any sliced bread will do)
- Heat a skillet with the oil on medium to medium high heat. Add the mushrooms, thyme, parsley, oregano, and garlic. Toss to coat mushrooms and allow to cook for 2-3 minutes.
- Add the cold diced butter and continue to cook for 3-4 more minutes until the mushrooms are tender.
- Next add the chicken with salt and pepper to taste. Cook until the chicken is nearly cooked through.
- Sprinkle the chicken and mushrooms with the flour and toss to coat. If using the sherry wine, add this now to deglaze the skillet. Allow the alcohol to cook out before adding the cold milk.
- Continue to let this cook for another 3-5 minutes until the sauce is nicely thickened.
- While the sauce is thickening, toast your bread with a little olive oil.
- When the toast is dark golden brown it’s time to begin plating. Place a slice or two of toast on a plate and generously top with the thickened mushroom and chicken mixture. Finish the dish off with sliced scallions on top.