Chicken A La King
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablesppons butter or margarine 1/4 pound mushrooms, sliced 1 green bell pepper, sliced
1 small onion, sliced 3 tablespoons flour 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper 1/4 teaspoon nutmeg 1 cup chicken broth
1 cup light cream or half-and-half 1 egg yolk, beeaten 1 tablespoon lemon juice
1 tablespoon sherry 3 cups diced cooked chicken 2 tablespoons diced pimiento



1 In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add mushrooms, bell pepper, and onion. Cook 5 minutes, until vegetables are tender. Remove with a slotted spoon and set aside.
2 Melt remaining 2 tablespoons butter in the same pan. Add flour, salt, pepper, and nutmeg. Cook, stirring, for 1 minute without browning.
3 In a small bowl, combine broth and cream. Gradually stir cream mixture into pan. Bring to a boil, and cook, stirring, until sauce is smooth and thickened, 3 to 5 minutes.
4 Gradually whisk 1 cup of sauce into egg yolk. Stir back into pan until well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook until heated through, about 5 minutes. Garnish with pimiento.
5 Serve this luncheon classic over toast points, egg noodles, or pastry shells.

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