Chicken À La King

Oxmoor House
8 servings


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1 hard-cooked egg
3 1/2 tablespoons butter or margarine, divided
1/4 pound fresh mushrooms, sliced
1 1/2 tablespoons chopped green pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups chopped cooked chicken
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons chopped pimiento
Fresh parsley sprigs (optional)


Crumble egg yolk; finely grate egg white, and set aside.

Melt 1 1/2 tablespoons butter in a saucepan over low heat. Add mushrooms and green pepper; sauté until tender. Set aside.

Melt remaining butter in a large skillet over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Add crumbled yolk, chicken, salt, pepper, pimiento, and sautéed vegetables to white sauce. Spoon mixture into toast cups; sprinkle with grated egg white. Garnish with parsley, if desired.

Created date

February 2010