As the days get shorter and the evenings cooler, I find that I crave comfort foods. So when I saw a hundred-year-old recipe for Chicken à la Crème, I decided to give it a try. Chicken, sliced mushrooms, and chopped red pepper are embedded in a rich, creamy sauce that is served over toast.
This recipe is a keeper. I’ll definitely make Chicken à la Crème again. It is quick and easy to make, and very tasty.
Here’s the original recipe:
Is Chicken à la Crème another name for Chicken à la King? A few years ago I made a recipe for Chicken à la King that was similar to this one. Both recipes called for chicken and mushrooms. This recipe called for red pepper; Chicken à la King called for green pepper as well as for a small amount of onion. For this recipe, the sauce was a white sauce; the sauce for Chicken à la King was made using cream, chicken broth, and lemon juice.
Here’s the Chicken à la Crème recipe updated for modern cooks:
Chicken a la Creme
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cooked chicken, cut into small pieces
1/2 cup sliced mushrooms
1 red pepper, finely chopped
2 cup milk
Melt the butter in a saucepan. Stir the flour into the butter; stir in salt and pepper. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Stir in the chicken, mushrooms, and red pepper. Bring back to a boil; remove from heat. Serve over toast.