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Chicken a la King (M, TNT)
Source: Joy of Cooking
Serves: 4

1 cup cooked chicken (good use for that soup chicken or leftovers)
1/2 cup sautéed mushrooms
1/4 cup canned pimiento (I would use fresh red peppers here and add a bit of vinegar or such to the sauce)
3 tbsp. fat (she recommends chicken fat-but not these days)
3 tbsp. flour
1-1/2 cup chicken stock
1 egg yolk (I would omit this step)
Seasonings to taste (My taste runs to lots with salt and pepper and some herbs fresh or dried, of your choice. I would think some green, like chopped parsley or chives or coriander would add attractiveness. You might even try a bit of mustard or curry powder if you like it.)

Dice the first three ingredients and set aside.

Heat the fat or oil in a frying pan and when melted, add the flour, stir and blend. Slowly add the stock, stirring to prevent lumps.

When the sauce is smooth and boiling add the diced ingredients and reduce the heat.

Here's the part I would skip--pour some of the sauce over the egg yolk, return mixture to the pan. Stir and permit it to thicken slightly.

Add seasoning, if required, and if you want, some slivered nuts and/or some sherry. Traditionally, this is served in patty shells (I think Pepperidge Farms still makes these and they were hechshered last I looked, which is some time ago.) but you can serve it over rice or noodles.

Poster's Notes:
Interestingly, when I went to look up my recipe, which comes from the old Joy of Cooking (1960's) I see that she offers a totally nondairy version along with the butter and cream one.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A