Chef John’s Chicken a la King
This classic comfort food recipe is easy to adapt to your taste. Use leftover roast chicken or a store-bought rotisserie chicken, and serve the creamy sauce over pasta, toast, rice, or mashed potatoes.

In a big skillet over medium-high heat, melt the butter.

Add salt and mushrooms.

Sauté the mushrooms until their moisture is released.

Cook the mushrooms for another 8 to 10 minutes, or until the moisture evaporates and they start to brown.

Add the shallots and cook and stir them for 3 to 4 minutes, or just until they soften.

heat to a medium setting.

To make a roux, add flour and stir to coat the mushrooms.

Cook until the flour turns golden, about 5 minutes.

Peppers can be added; cook and stir for about a minute.

Sherry wine should sizzle for about 30 seconds after being added.

Mix in the stock.

Turn up the heat to medium-high, then simmer.

Reduce heat to medium-low when it begins to bubble, and cook for 10 to 15 minutes, stirring occasionally, until it begins to slightly thicken.

Cayenne and nutmeg should be added.