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Chicken A La King

Yield 8 servings


  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 2 cups half-and-half
  • 3 cups chopped, cooked chicken
  • 2 tablespoons sherry
  • 1 teaspoon lemon juice
  • 1 teaspoon onion juice
  • 3 egg yolks
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon paprika
  • 1/4 cup drained, diced pimiento
  • 8 baked commercial patty shells

How to Make It

  1. Sauté mushrooms and green pepper in 2 tablespoons butter in a large skillet until tender. Remove vegetables, and set aside. Add flour and salt to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken. Reduce heat to low.

  2. Add sherry, lemon juice, and onion juice, mixing well; cook 3 minutes or until bubbly. Combine egg yolks, softened butter, and paprika in a small mixing bowl; beat well. Add yolk mixture to chicken mixture, stirring constantly. Cook 2 to 3 minutes. Stir in pimiento and reserved vegetables.

  3. Spoon chicken mixture into a chafing dish. Spoon evenly into patty shells to serve.

Oxmoor House Homestyle Recipes