There is no definite origin to the dish chicken a la king. After doing a bit of research, it was made by some chef in some restaurant and was named after some guy with the last name of King. Why did I decide to make this dish? Simple – I have milk to use. Plus I wanted to do something with my peas. I didn’t make the traditional dish because I didn’t have mushrooms, sherry, or pimentos. I remember a frozen dinner long, long ago that was chicken a la king with carrots and peas, so that’s what I think of. Here’s a college version of the recipe. This makes 2 – 3 servings, depending on how much you put on toast.

Chicken a la King

1 chicken breast, chopped
1 tablespoon butter
1 tablespoon onion, chopped
1/8 cup flour
1 cup milk
1/2 teaspoon Worcestershire sauce
1/2 cup peas
1/2 cup carrots, chopped (I didn’t have any to add)
2 slices bread

Fry chicken in skillet until cooked; remove and pat off grease. Clean skillet; place back on stove. Fry onions in butter until tender. Add flour; stir. Gradually add milk and Worcestershire sauce. Cook until thick and bubbly. Add chicken, peas, and carrots. Place bread in toaster. Serve chicken mixture over toast.


What is your favorite chicken dish?
I love flavored chicken wings. We buy a bag, dip in various marinades such as buffalo or terriaki, and bake until done.