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lknowles

Chicken A La King

By

Mrs. Helen Townsend Ziebold - Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974

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Ingredients

  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 1 1/4 Cup Chicken Broth
  • 1 1/4 Cup Half And Half
  • 1 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/2 Tsp Celery Salt
  • 2 Drops Onion Juice
  • 2 Egg Yolks
  • 1 Tbsp Water
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Sherry
  • 1 Cup Chicken, Cooked & Diced
  • 2 Tbsp Pimiento, Chopped
  • 1 Green Bell Pepper (For Garnish)
  • 6 Ripe Olives (For Garnish)

Details

Servings 6

Preparation

Step 1

Melt butter in saucepan. Add flour and stir until smooth and bubbly. Stir in stock and cream. Cook and stir over low heat until thick and smooth and ready to boil. Season with salt, pepper, celery salt, and onion juice. Beat egg yolks with water, lemon juice, and sherry. Add with chicken and pimento to cream and cook slowly for a minute or two. Garnish with rings of green pepper and olives cut from pits. Serve with hot crisp toast or over rice or in pastry shells.

Per Serving: 255 Cal (65% from Fat, 22% from Protein, 13% from Carb); 14 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 8 g Carb; 0 g Fiber; 77 mg Calcium; 1 mg Iron; 903 mg Sodium; 143 mg Cholesterol; AccuPoints = 6.6

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