Chicken A La King

From Yankee Magazine's Great New England Recipes

Meat Recipes

Yield: Serves 4.

Green pepper and pimiento make this old favorite look very festive and add a little extra zip! Delicious as an everyday meal on toast or dressed up for company with patty shells.

• 3 to 4 tablespoons butter or margarine
• 1 cup sliced mushrooms
• 2 tablespoons chopped green pepper
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt
• Dash of cayenne pepper
• 3/4 cup milk
• 3/4 cup light cream
• 1 cup chicken stock
• 2 cups diced cooked chicken
• 1 tablespoon chopped parsley
• 1 tablespoon finely cut pimiento

Melt butter. Add mushrooms and green pepper, and sauté for 5 minutes on low heat, stirring occasionally. Mix flour and seasonings together, and add gradually to butter to make a roux, stirring constantly. Add milk, cream, and chicken stock slowly, continuing to stir until sauce thickens. Add chicken, parsley, and pimiento. Adjust seasonings to taste. Increase flour or cream to achieve desired thickness.

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