Chicken a la King

This quick-cooking version of Chicken a la King uses boneless skinless chicken thighs and a mixture of both fresh and frozen vegetables in a rich sherry sauce.  I used sundried tomatoes instead of the traditional pimentos, but feel free to use pimentos if you prefer!

Chicken a la King

Ingredients

• 2 Tbsp. olive oil
• 3 cups shredded chicken
• 2 Tbsp. butter
• 1 onion, chopped
• 8 oz. mushrooms, quartered
• 1 bag frozen, mixed vegetables, thawed
• 1/4 cup sun-dried tomatoes
• 2 Tbsp. Wondra
• 1/2 cup sherry or white wine
• 1 cup milk
• salt & pepper, to taste

Serves 4
Total Time: 30 minutes

​Heat a large skillet over medium-high heat, saute onion in olive oil until softened; add butter to skillet and saute mushrooms until browned.  Add bag of vegetables and heat through.  
Sprinkle Wondra over vegetables, sautee for about 1 minute, giving the raw flour time to cook.  Deglaze skillet with sherry or white wine and allow alcohol to cook off.  Add milk and chicken and cook until sauce is thickened.
Serve over grits, polenta, egg noodles, rice, or biscuits (or anything you can imagine!).

*You can also use raw chicken thighs and brown on both sides, remove to saute vegetables, then add back when you add the liquids to cook through, remove and shred.  This will result in a darker sauce.