The Original Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup green bell pepper, diced
- 1 cup fresh mushrooms, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- 2 cups half and half cream
- 2 cups cooked chicken, skinless, cubed
- 3 egg yolks, beaten
- ½ teaspoon paprika
- ¼ cup butter, softened
- 1 teaspoon onion juice
- 1 tablespoon lemon juice
- 2 tablespoons dry white wine
- ¼ cup pimento, diced
- toast points, for serving
Instructions
- Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
- Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
- Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
- In a bowl, mix together the egg yolks, paprika, and softened butter.
- To the chicken mixture, stir in the onion juice, lemon juice, and wine.
- When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
- Stir in the pimento.
- Serve over toast points.
Notes
Low cost per serving.
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