INGREDIENTS:
| 2 cups of diced cooked chicken 2 tbsp. butter 2 tbsp. flour 1 cup chicken stock 1 tsp. salt 1/4 tsp. pepper | 1/4 cup diced carrots 1/3 cup sliced mushrooms 2 tbsp. diced green pepper 1/4 cup diced celery 1/4 cup light cream or yogurt |
DIRECTION:
- Melt butter in saucepan over medium heat. Stir in flour with whisk. Add stock gradually stirring continuously. Add salt, pepper, carrots, mushrooms, celery and green pepper. Cook stirring over low heat for 5 minutes.
- Add diced chicken and light cream. Continue simmering for another 5 minutes while stirring. Slowly stir in 4 tbsp. of cream sauce into beaten yolk. Return to simmering chicken mixture.
Variation: Quick Chicken a la King: Use the same ingredients and amounts as about but replace butter, flour, light cream, salt and pepper with 1 can (10 oz.) condensed cream of mushroom soup. Sauté chicken in 1 tbsp. hot oil for 2 minutes; add the vegetables, sauté 5 minutes. Blend in undiluted cream of mushroom soup with chicken-vegetable mixture. Add 1/2 sweet red bell pepper, sliced thin. Simmer for 5 minutes or until sauce is thickened.
Preparation and cooking time: 45 minutes
Serves: 4 - 5
