Recipe: Elegant Chicken A La King (Better Homes and Gardens, 1970's)

ELEGANT CHICKEN A LA KING

"There are many versions of this classic recipe, but none can match this one for luscious flavor and superb consistency."

1/4 cup chopped green bell pepper
1 cup fresh mushrooms, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups light cream
3 cups cubed, cooked chicken
3 egg yolks
1/2 teaspoon paprika
4 tablespoons butter or margarine, softened
2 tablespoons dry sherry
1 tablespoon lemon juice
1 teaspoon onion juice
2 tablespoons chopped canned pimiento
Toast or puff pastry shells (for serving)

Cook green pepper and mushrooms in 2 tablespoons butter till tender, but not brown.

Push vegetables to one side and blend flour and salt into the butter. Stir in cream; cook and stir till sauce thickens and bubbles.

Add chicken and heat; stir occasionally.

Meanwhile, in small bowl blend egg yolks, paprika, and 4 tablespoons softened butter; set aside.

To chicken mixture add sherry, lemon juice, and onion juice. Have chicken bubbling; then add yolk mixture all at once, stirring till blended. Immediately remove from heat. Stir in pimiento.

Serve at once over toast or in puff pastry shells.

Makes 6 to 8 servings
Source: Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)