Keto chicken à la queen

Keto chicken à la queen

In honor of Mother’s Day, we’re naming this Chicken à la Queen instead of the traditional dish Chicken à la King. If you’ve never heard of this recipe, then you’re likely born after 1980, and you're missing out! Give this delicious rich and creamy dish a try and surprise your mother with a timeless classic for a royal feast.

Keto chicken à la queen

In honor of Mother’s Day, we’re naming this Chicken à la Queen instead of the traditional dish Chicken à la King. If you’ve never heard of this recipe, then you’re likely born after 1980, and you're missing out! Give this delicious rich and creamy dish a try and surprise your mother with a timeless classic for a royal feast.
USMetric
6 servingservings

Ingredients

  • 3 oz. 75 g butter
  • 8 oz. 225 g mushrooms, sliced
  • 2 oz. 50 g green bell pepper, choppedgreen bell peppers, chopped
  • 1 1 large celery stalk, choppedlarge celery stalks, chopped
  • 2 oz. 50 g yellow onion, choppedyellow onions, chopped
  • 1 oz. 30 g canned pimento peppers, drained and chopped
  • 2 oz. 50 g cream cheese
  • 3 3 chicken bouillon cubechicken bouillon cubes
  • ½ cup 125 ml chicken broth
  • 1 cup 225 ml heavy whipping cream
  • 2 tbsp 2 tbsp cooking sherry (optional)
  • 2 2 room temperature egg yolk, beatenroom temperature egg yolks, beaten
  • ¼ tsp ¼ tsp salt
  • 18 tsp 18 tsp white pepper
  • 1 1 rotisserie chicken, chopped or shredded

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Use a large skillet to melt the butter. Add the mushrooms, bell pepper, celery, and onion and sauté on medium high heat until the veggies are just tender, about 5-7 minutes.
  2. Reduce the heat and measure in the pimentos, cream cheese, bouillon, broth, and heavy cream. Stir to melt the cream cheese and bouillon. Simmer for an additional 6 to 8 minutes or until the sauce is reduced to half.
  3. Remove from heat and stir in the sherry.
  4. In a separate bowl, whisk 3 tablespoons of the sauce into the egg yolks. Slowly pour the egg yolks into the veggies and sauce, stirring as the eggs are added.
  5. Add the chicken and stir to incorporate it into the sauce mixture.
  6. Return to a low heat if needed to thoroughly warm the dish, taking care to keep the heat low so that the eggs do not curdle. Serve immediately.

Kristie's tips!

This dish was super popular from about 1950s until the late 70s. By the 80s, it had become a little less exotic. To be honest, I haven’t had it since I was a child, but I remembered it one cold winter day as having a fatty sauce that would certainly be easy to make low carb. This version uses chicken broth and bouillon. The bouillon enriches the flavor while not adding more liquid to the broth so that the sauce is thicker.

Another trick for thickening the sauce is to incorporate egg yolks. Adding tempered egg yolks on low heat creates a thicker, richer gravy similar to a hollandaise or even light custard. You can omit this part, but the dish is much better with the yolks.

The sherry is also optional but provides a signature flavor for the sauce.

If your bouillon or broth is very salty, then you might need to adjust the salt in this recipe.

You can use a rotisserie chicken to make this recipe easier and faster.

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13 comments

  1. Kristin
    What are pimento peppers? Are these jarred roasted red peppers?
  2. Fran Grimes
    Pimento peppers are what most green olives are stuffed with. They usually come in a very small clear glass jar.
  3. Erin Marks
    If I omit all peppers and the mushrooms will the carb count drop? If so, how many carbs will it be?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    If I omit all peppers and the mushrooms will the carb count drop? If so, how many carbs will it be?

    Yes, if you omit peppers and mushrooms, the dish will be lower carb. I do not have the specific carb count it would be.

  5. Amanda
    Made this for my lunches this week. Very yummy! The sauce worked really well. I did not add any salt and it is plenty salty enough. I found there were more carbs in the bouillion cubes than the little plastic Knorr cups, so I used two of those rather than three cubes. Probably one would have been enough.
    Great taste and great consistency.
  6. Margaret
    I made this for a game night I hosted last night for 8 women. It was a hit! I doubled the recipe but only used 1.5x the heavy cream and 5 bullion cubes. I forgot the egg yolks but added 1/2 t of konjac flour to thicken it up. I didn't add any salt. Several ladies asked for the recipe.
  7. Dara
    Boullion cubes are inflammatory. Can we please leave them out and use bone broth and pink salt?
  8. Andrew
    can it be frozen ? a challenge when cooking for one
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    can it be frozen ? a challenge when cooking for one

    Yes, this can be frozen. You can also adjust the number of servings that you make each time using the drop down menu above the list of ingredients.

  10. Julie B.
    This was simple and delicious. Def gonna make it a lot more. I bought a bunch of frozen chicken that i got on sale. Steamed and shredded a couple of breasts. Yah, this was great!
  11. Jessica
    It was really good. I felt like the portion sizes were really small.
  12. Kathy
    This was a hit with my family. I was lucky enough to find a pound of shredded rotisserie chicken, so it was super easy. I served it over cauliflower rice.
  13. Amanda
    Made this again last weekend. It is stupid good. Everyone at work is envying my lunch. Used one bouillon cup and it was perfect this time, did not add salt. This is a favourite alight!

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