Chicken A La King With Mushroom And Peppers
|Special oil||2 Tablespoon|
|Diced green peppers||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||1⁄2 Pound|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Pimentos||3 , julienned|
|Chicken broth||3 Cup (48 tbs)|
|Dry sherry||2 Tablespoon|
1 In a skillet, heat the oil and saute green peppers for 5 minutes.
2 Add in the mushrooms and saute for another 5 minutes.
3 Stir in the chicken and pimientos.
4 Keep warm and in the meantime prepare the sauce.
5 In a bowl, combine the cornstarch and broth.
6 Cook over low heat, to the boiling point stirring constantly.
7 Cook for another 5 minutes.
8 In a bowl, beat the egg yolks and sherry.
9 Gradually, pour in the hot sauce stirring constantly to avoid curdling.
10 Return to the saucepan; mix in the chicken mixture.
11 Gently heat but do not boil.
12 Serve on toast.