Ingredients
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12
-
2
-
3
-
450
-
1
-
2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Warm Chicken A La King,I copied this one out of a friend’s book so many moons ago that I can’t remember where it’s from, but it’s so decadently fattening that I can’t resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well. ,What is double cream?,Hubby hates chicken al a king thanks to his service in the Army during the 80s, when they had it as a meals ready to eat (MRE) package. It was the least favorite of nearly everybody in the service at that time, so hubby has an aversion to chicken al a king. Today, I made it for my sons while hubby was away on a business trip, and they loved it. This is a great recipe. BTW, my older son is in the Nat’l Guard, and they no longer offer chicken a la king as an MRE, so maybe that’s why he likes it.
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Steps
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1
Done
|
Melt 1 1/2 Ozs Butter, Add the Flour and Cook For 2 to 3 Minutes, Stirring. |
|
2
Done
|
Gradually Add Milk and Cook, Stirring, Until Thick and Smooth. |
|
3
Done
|
Melt the Remaining Butter and Saute Sliced Celery, Button Mushrooms and Chopped Pepper Until Soft but not Coloured. |
|
4
Done
|
Add Celery, Mushrooms, Pepper, Chicken and Pimiento to the Sauce and Heat Through. |
|
5
Done
|
Season to Taste. Combine the Egg Yolks, Double Cream and Worcestershire Sauce. Add to the Chicken Mixture and Heat Through. |
|
6
Done
|
Transfer to a Serving Dish and Sprinkle With Chopped Parsley. |
