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Chicken À La King

Yield 8 servings


  • 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
  • Toast Cups
  • Fresh parsley sprigs (optional)

How to Make It

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

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

  3. 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.

  4. 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.

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