Saute green pepper and mushroom in 2 tablespoons butter until tender, but don't brown it. Push to one side and stir the flour in, making a roux. Cook the flour on low for 1 or 2 minutes. Stir in the cream, stirring until thick and bubbly. Add the chicken and heat through, stirring occasionally.
Blend the egg yolks, paprika and the 4 tablespoons soft butter, and set aside.
Add the sherry, lemon juice, and green onion. When bubbly again, add in the egg yolk mix all at once, stirring until blended. Immediately remove from heat. Sprinkle the red pepper over.
Serve over fettuccine noodles with a nice salad.
By Copasetic 1 from North Royalton, OH
Sounds yummy. Thanks for sharing.
This sounds absolutely heavenly. I can't wait to try it as I've not eaten Chicken a la King since I was a youngish 40 years old. I don't know why I let the recipe just slip through the cracks, but I remember how much we liked it. This is going to make a nice surprise for the family.
Thank you for sharing Barb.
Cook onion in butter until tender. Add milk and soup. Bring to a boil and boil ten minutes, stirring constantly. Add chicken and remaining ingredients and heat thoroughly.
Melt butter; add mushrooms and green pepper, cooking about 5 minutes, slowly. Add flour mixed with seasonings; stir and cook about 5 minutes, until blended. Slowly add milk and chicken broth. Add chicken, parsley and pimento. Heat, stirring. Reheat slowly. Good served over baked rice squares, toast or mashed potatoes.
By Robin from Washington, IA