Chicken à la king

Chicken à la king

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
3 tablespoons butter
3 tablespoons plain flour
375ml chicken stock or cream
350g Poached chicken breasts, diced
45g mushrooms, sliced and sautéed
50g tinned pimiento, cut into strips
1 egg yolk, beaten
salt and freshly ground black pepper
30g almonds, blanched and slivered
1 tablespoon dry sherry

Method

  1. Melt butter in a heavy saucepan, stir in flour and cook for 2 minutes over low heat. Gradually add chicken stock or cream, stirring until sauce thickens and boils. Add chicken, mushrooms and pimiento. Pour some sauce over egg yolk and mix well, then return to mixture in pan. Cook gently, stirring until thickened slightly. Season with salt and pepper and fold in almonds and sherry. Serve at once with boiled rice or noodles.

Note

  • To reheat, place in a heatproof bowl over boiling water.
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