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CHICKEN A LA KING

Category:    Chicken
Yield: 6 servings
 
      4 tb Butter or margarine                 1 c  Chicken broth
    1/4 lb Mushrooms, sliced                   1 c  Light cream or half-and-half
      1    Green bell pepper, sliced           1    Egg yolk, beaten
      1    Small onion, sliced                 1 tb Lemon juice
      3 tb Flour                               1 tb Sherry
    1/2 ts Salt                                3 c  Diced cooked chicken
    1/4 ts Freshly ground pepper               2 tb Diced pimientos
    1/4 ts Nutmeg                         
 
  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 of 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 in the pan until
  well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook
  until heated through, about 5 minutes. Garnish with pimiento.
  
  Prep: 10 minutes        Cook: 20 minutes        Serves: 6

 

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