3 cups cooked chicken from grocery store (quick 'n easy)
1 cup sliced mushrooms
1 small red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
4 tablespoon butter
2 cups white sauce
1/3 cup dry sherry
1 1/2 teaspoons dried leaf tarragon
pinch ground cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon salt
4 egg yolks
1/2 cup light cream (or heavy at this point - what the heck?!)
Instructions
In saucepan saute mushrooms and peppers in butter for 4-5 minutes. Add white sauce, sherry, tarragon cayenne and salt/pepper. Bring to just to the boiling point, stirring constantly. Whisk egg yolks with cream and quickly stir into the sauce (see recipe for sauce below). Add chicken and heat through, do not boil. Serve over rice, toast (multigrain is yum!) or pastry shells (which is traditional)
SAUCE-
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt
white or black pepper
Preparation-
Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.
For a richer sauce, add a few tablespoons of heavy cream.
Originally Submitted
6/22/2013
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