Classic Creamy Chicken à la King with Mushrooms and Peppers
"Experience the height of vintage elegance with this rich, golden-hued classic that transforms tender chicken into a decadent, melt-in-your-mouth masterpiece."
Instructions
Cut the chicken breasts into 1.5–2 cm cubes. Finely chop the red and green bell peppers and set aside.
Heat a wide pan over medium heat and melt half of the butter. Add the mushrooms and chopped bell peppers, sautéing until softened and lightly fragrant. Remove from the pan and reserve.
Add the remaining butter to the same pan. Increase the heat slightly and sauté the chicken cubes until lightly golden on all sides but still juicy inside.
Reduce the heat to low, pour in the cream, and let it simmer gently for a few minutes until the sauce begins to thicken.
Return the mushrooms and peppers to the pan. Remove from the heat and, stirring constantly, gradually incorporate the egg yolks to prevent curdling.
Place the pan back over very low heat and stir continuously until the sauce becomes smooth and velvety. Do not allow it to boil. Serve immediately.