Chicken A LA King
2 tablespoons butter
2 tablespoons minced green pepper
1 cup canned mushrooms, broken up
2 tablespoons flour
2 cups cream
3 cups diced chicken, cooked ( you could use a rotisserie chicken)
1/4 cup butter
3 egg yolks
1/2 teaspoon powder
salt 'n pepper to taste
1 cup frozen or fresh peas & carrots
Buttered toast
Melt two tablespoons of butter and sauté green pepper and mushrooms; blend in the flour. Add cream gradually and cook until slightly thickened. Add chicken, peas & carrots
In a separate bowl, beat one-fourth cup of butter till creamy; add egg yolks, one at a time, beating well after each addition and then blend into the cream mixture; cook slowly so as to not curdle, until the consistency of boiled custard. Season with onion powder, salt and pepper to taste. Serve at once on buttered toast.
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