Here you are Lynda......

Chicken A La King
**********************

4 tables spoons butter (can reduce this by 1/2)
1/4 pound mushrooms sliced
1 green bellpepper, sliced
1 small onion, sliced
3 Tbls Flour(reduce the flour by a 1/2 if reducing the butter)
1/2 tsp salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg 1 cup chicken stock
1 cup light cream (i,ve used Low fat evaporated milk before and its fine)
1 egg yolk, beaten
1 tablespoon lemon juice
1 tablespoon sherry
3 cups diced cooked chicken
2 tablespoons diced pimiento



1 In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add mushrooms, bell pepper, and onion. Cook 5 minutes, until vegetables are tender. Remove with a slotted spoon and set aside.
2 Melt remaining 2 tablespoons butter in the same pan. Add flour, salt, pepper, and nutmeg. Cook, stirring, for 1 minute without browning.
3 In a small bowl, combine broth and cream. Gradually stir cream mixture into pan. Bring to a boil, and cook, stirring, until sauce is smooth and thickened, 3 to 5 minutes.
4 Gradually whisk 1 cup of sauce into egg yolk. Stir back into pan until well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook until heated through, about 5 minutes. Garnish with pimiento.
Serve over buttered noodles or rice