Chicken a la King
Ingredients
Instructions
Stories about the origin of this dish vary, but Patricia Bunning Stevens, author of Rare Bits - Unusual Origins of Popular Recipes, says the most plauslible story comes from E. Clark King, III, the son of E. Clark King, Jr., the proprietor of the Brighton Beach Hotel in New York.
In the early 1900's the hotel's head chef sent word to Clark Jr. that he had a new dish that he wanted to serve Clark and his wife. They liked it, and the owner agreed that it could be put on the menu, adding that "a fair price must be asked." Chicken A La King, priced at $1.25, was added to the menu the next day.
This recipe is from Rare Bits.
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Melt butter in heavy saucepan. Add green pepper and saute until tender. Remove from heat and stir in flour, blending well.
Gradually add light cream and blend. Stir over low heat until mixture is thick and smooth. Add salt, pimientos, chicken and mushrooms and stir well. Continue cooking 2 minutes, stirring constantly.
Beat egg yolks slightly; stir in some of the hot cream sauce and blend well. Pour egg mixture back into remaining sauce. Cook for 1 minute more, stirring constantly. Stir in sherry, if desired.
Serve over hot toast, patty shells, biscuits or rice.
Serves 4 to 6
*Source: Rare Bits by Patricia Bunning Stevens
In the early 1900's the hotel's head chef sent word to Clark Jr. that he had a new dish that he wanted to serve Clark and his wife. They liked it, and the owner agreed that it could be put on the menu, adding that "a fair price must be asked." Chicken A La King, priced at $1.25, was added to the menu the next day.
This recipe is from Rare Bits.
<><><>
Melt butter in heavy saucepan. Add green pepper and saute until tender. Remove from heat and stir in flour, blending well.
Gradually add light cream and blend. Stir over low heat until mixture is thick and smooth. Add salt, pimientos, chicken and mushrooms and stir well. Continue cooking 2 minutes, stirring constantly.
Beat egg yolks slightly; stir in some of the hot cream sauce and blend well. Pour egg mixture back into remaining sauce. Cook for 1 minute more, stirring constantly. Stir in sherry, if desired.
Serve over hot toast, patty shells, biscuits or rice.
Serves 4 to 6
*Source: Rare Bits by Patricia Bunning Stevens
Recipe Info
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552
Rating
Date
March 22, 2004
Categories
Poultry