Chicken A La Queen is a delightful twist on a classic dish, bringing together tender chicken and vibrant vegetables in a creamy, sherry-infused sauce. Perfect for a cozy dinner, it's a comforting meal that's simple to prepare yet feels indulgent.
Let's start with the base: butter. It gives the dish a rich flavor and is the perfect medium for sautéing our chicken and vegetables. Now, the star of the show: chicken breast. Cubed for even cooking, it turns golden and juicy. As for our veggies, mushrooms add an earthy depth, while red and green bell peppers bring a sweet, crisp contrast. The peas bring a pop of color and subtle sweetness. To thicken the sauce, we use all-purpose flour, while chicken broth provides a savory backbone. The heavy cream adds lushness, and dry sherry offers a sophisticated note. Seasoned simply with salt and black pepper, and finished with a sprinkle of fresh parsley for freshness.
This dish pairs beautifully with fluffy white rice or creamy mashed potatoes, both of which soak up the delicious sauce. A side of steamed green beans or a fresh salad would also complement the rich flavors nicely.
Start by melting the butter in a large skillet over medium heat. Once it’s sizzling, toss in the chicken cubes. Let them cook, stirring occasionally, until they’re beautifully golden and cooked through—this should take about 5 minutes. Once done, transfer the chicken to a plate and set it aside.
In the same skillet, it’s now the turn for the veggies. Add the mushrooms, red bell pepper, and green bell pepper. Sauté them until they’re tender and begin to caramelize a bit, which should take around 4 minutes. This is where the flavors really start to build.
Next, stir in the flour, cooking it for just a minute to get rid of that raw taste. Gradually whisk in the chicken broth. Keep stirring as you bring it to a boil; you’ll see it starting to thicken.
Lower the heat and gently stir in the heavy cream and dry sherry. Let it all mingle together before adding the reserved chicken back to the skillet along with the peas, salt, and black pepper.
Let everything simmer for about 10 minutes. This will allow the sauce to thicken to that perfect, silky consistency. Finally, sprinkle with chopped parsley before serving hot.
Share