Chicken A' La King is a good recipe to make using up leftover chicken. This tasty dish often contains bell peppers and mushrooms along with your own special additions. This page contains recipes for chicken a' la king.
I love this recipe. It's easy, it's delicious, and it makes a super velvety, wonderful sauce.
1/4 cup chopped green pepper
1 cup sliced, fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
2 cups light cream
3 cups cubed, cooked chicken (preferably breasts)
3 egg yolks
1/2 tsp. paprika (for color)
4 Tbsp. soft butter
2 Tbsp. dry sherry
1 Tbsp. lemon juice
2 Tbsp. finely chopped green onion, green part only
2 Tbsp. finely chopped red pepper, for garnish
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.
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. Serve over noodles, potatoes or toast.
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.