Classic Chicken A La King
|Butter||1⁄4 Cup (4 tbs), softened|
|Mushrooms||1 Cup (16 tbs), thinly sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|Cooked chicken/Turkey cut in pieces||3 Cup (48 tbs)|
|Dry sherry||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Onion juice||1 Teaspoon|
|Chopped pimiento||2 Tablespoon|
|Toast points/Baked patty shells||2|
In bowl blend egg yolks, softened butter, and paprika; set aside.
Cook mushrooms and green pepper in 2 tablespoons butter till tender; push vegetables to one side.
Blend flour and 3/4 tea spoon salt into butter.
Stir in cream; cook and stir till thick and bubbly.
Add chicken and heat through; stir occasionally.
Add sherry, lemon juice, and onion juice.
Add yolk mixture all at once; blend well.
Immediately remove from heat.
Stir in pimiento.