Chicken A La King With Half And Half
|Frozen puff pastry shells||4 , prepared|
|Unsalted butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Mushrooms||4 Ounce, sliced (1 1/2 Cups)|
|Sweet green pepper||1 Small, cored, seeded, and diced for 3/4 cup|
|All purpose flour||5 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Cooked chicken||4 Cup (64 tbs), bite-size pieces for 1 1/2 pounds|
|Finely chopped pimientos||1⁄2 Cup (8 tbs), well drained|
|White pepper||1⁄4 Teaspoon (To Taste)|
|Egg yolk||1 Large|
|Dry sherry||1 Tablespoon (Optional)|
|Minced parsley||2 Tablespoon|
1. Prepare and bake the patty shells as the package directs. Meanwhile, in a deep 12-inch skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly.
2. Gradually whisk in the half-and-half; cook, stirring frequently, for 5 minutes or just until thickened (do not boil). Stir in the chicken, pimientos, salt, and white pepper and cook until heated through. In a small bowl, beat the egg yolk with about 1/4 cup of the sauce, then whisk the mixture into the skillet.
3. Simmer gently, stirring constantly, for 2 minutes or until thickened. Stir in the sherry if you wish. To serve, place 1 patty shell on each plate, spoon in the Chicken a la King, and garnish with the parsley. Serve with a tossed green salad.