Email to Sandy Greathouse      

Recipe Categories: Beanbag's HOME PAGEAppetizers Barbecue-Grilling Beverages Breads-Bakery Breakfast-Brunch Cakes-Pies Candy CanningandFreezing Casseroles Cookies COOKIES Crockpot-SlowCooker Desserts Eggs-Cheese Ethnic-Italian Ethnic-Oriental Fish-Seafood Fruits Jams-Jelllies-Preserves MainDishes Marinades-Rubs-Gravies Meats Miscellaneous Pasta PicklesandRelishes Pizza-Calzones Poultry Rice-Grains Salads-SaladDressings Sandwiches Sauces SkilletDishes Snacks Soups-Stews-Chowders Vegetables

Chicken a la King




Source of Recipe


Kaufmann's Tic Toc Shop


Recipe Introduction


So good!


List of Ingredients




2 medium-size green bell peppers
1/2 lb. fresh mushrooms
8 tablespoons butter, divided
6 tablespoons all-purpose flour
3 cups cold milk, divided, more if needed
3/4 teaspoon salt
3/8 teaspoon ground white pepper
2 cups diced cooked chicken
1/2 cup sherry
Toast, biscuits, or patty shells

Recipe



Clean the green peppers and cut in 3/4" pieces. Clean the mushrooms and cut in quarters. Separately, saute the mushrooms and green peppers in 1 tablespoon butter each until crisp tender but not brown. Set aside.

Melt 6 T. butter in a 3-qt saucepan over medium heat. Add the flour and blend well, stirring with a wire whip. Add the salt and white pepper and simmer for 2 or 3 minutes, stirring constantly.
Add 1 1/2 cups milk to the flour mixture, stirring constantly. When the milk is thoroughly blended in, add 1 1/2 cups more milk. Bring to a full boil, stirring constantly with the wire whip. If the sauce appears to be too thick, blend in additional milk. Lower the heat.

Add the sauteed peppers, mushrooms and the chicken. Stir into the sauce, using a wooden spoon, stirring gently for a few minutes, until well heated. Remove from the heat and cover with the sherry - do not stir the wine into the mixture until just before serving. When ready to serve, stir the sherry gently into the sauce and serve on toast, biscuits or in patty shells.

Makes 6 servings