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Chicken a la King (VRP 350)

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Chicken a la King

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Chicken a la King
Chicken a la King

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Chicken a la King

Chicken a la King

Chicken a la King (VRP 350)


  • 2 cups cooked chicken
  • 4 oz. butter
  • 4 teaspoons flour
  • 1 c. chicken broth
  • 1½ c. medium cream
  • Salt
  • Pepper
  • 1 green pepper
  • 1½ c. sliced mushrooms
  • 2 egg yolks
  • 2 teaspoons chopped pimentos
  • 3 oz. Madeira
  • Melba toast


1st, make white sauce; melt 2 oz. butter in saucepan and blend 4 teaspoons flour. Add 1 cup chicken broth and 1½ c. med. cream and cook slowly.
Stir constantly until mixture is thick. Add salt and pepper to taste. Add 2 c. chopped chicken (cooked) preferably white meat only.
In another pan, melt 2 oz. butter and put in 1 green pepper, seeded and chopped, 1½ cups thinkly sliced mushrooms. When tender, add to cream sauce (takes about 10minutes). Then add 2 lightly beaten egg yolks, turn flame low, and stir all constantly for 1 minute. Remove from heat, add pimento and wine and serve over toast.

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