CHICKEN A' LA KING

Chicken a' la King image

Provided by Kelly Williams @WildfloursCottageKitchen

Categories Chicken

Number Of Ingredients 11

3 Tbl. - butter
2 Tbl. - chopped green bell pepper
1 cup - sliced fresh mushrooms
3 Tbl. - flour
1 cup - chicken bouillon, i only use superior touch better than bouillon soup base
1/2 cup - heavy whipping cream
2 cups - cooked chicken or turkey, cut into bite-sized pieces
1 - small jar chopped pimientos, drained well (1/4 cup), or whole and chop
1 - egg yolk
1 Tbl. - good sherry or madeira wine, optional
- toast points, (toast cut corner-to-corner), or pastry shells

Steps:

In small 4-cup glass measuring pitcher (such as Pyrex), dissolve 1 tsp. bouillon in one cup water. Nuke on high til hot, stir til dissolved. Set aside by stove. In large deep frying pan, melt the butter. Add green bell pepper and mushrooms and saute until soft. Stir in and blend the flour. Cook and stir for 2-3 minutes, do not brown, reducing heat if necessary, but keep at a gentle bubble to cook the flour. Slowly whisk in chicken bouillon and cream. Whisk or stir til thickened. When sauce is smooth and boiling, stir in chicken and pimiento. In small bowl, whisk egg yolk, slowly stir in 1 Tbl. hot sauce to temper the egg so you don't scramble it, then stir into pan. Stir and cook 1 minute longer. Add in wine if desired. Serve over toast points or pastry shells. Leftover chicken or turkey can be used, or a rotisserie chicken, or 2 chicken breasts. Serve with salt and pepper at the table. *Peas, carrots and corn may also be added.