Chicken A La King
- 6 tablespoons (1/4 stick) of butter
- 8 ounces of sliced mushrooms
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk or half and half
- 4 cups chopped cooked chicken
- 1/2 cup drained, chopped pimentos
- 2 egg yolks
- 1/3 cup heavy cream
- Pastry shells
Melt the butter into a large saucepan over medium heat. Stir in the mushrooms and cook until softened, about five minutes. Add the flour, whisking constantly. Slowly add the chicken broth and half and half (or milk). Bring to a boil, then reduce the heat and cook, stirring until thickened and smooth. Mix in the cooked chicken and pimentos. For more of a velvety sauce, whisk the egg yolks and heavy cream in a medium bowl. Gradually stir 2 cups of the hot broth mixture into the egg yolk mixture to temper the egg yolks. Slowly pour the egg mixture back into the remaining chicken and stir thoroughly. Return to low heat and bring to a gentle simmer, stirring constantly, do not boil. The sauce should thicken slightly. Serve in or over a pastry shell.
Fill a pot with water.
Add chicken and boil to cook.
As the chicken cooks, fat will come off.
Remove the chicken after it is cooked.
Cut the pimentos.
After mushrooms are sauteed.