"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken ala King Recipe

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This recipe for Chicken ala King, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie


1 cup sliced mushrooms
2 tablespoons butter or margerine
6 tablespoons flour
1-1/2 cups chicken stock
1 cup half and half
2 cups cooked chicken
1/2 cup diced pimento
2 egg yolks
salt and pepper to taste
1/2 cup slivered almonds
2 tablespoons sherry
Baked Pillsbury buttermilk biscuits

Saute mushrooms in butter until barely tender. Set aside. Melt 6 tablespoons butter in saucepan and stir in flour and stir to blend well. Add chicken stock and half and half, bring to a simmer, stirring until sauce is smooth and bubbly. Add chicken, mushrooms and pimento and reduce heat. Beat egg yolks in small bowl, add some of the liquid from sauce and blend well. Pour egg mixture into sauce and blend well over very low heat. Stir until slightly thickened. DO NOT COOK BRISKLY OR EGG WILL CURDLE. Add salt and pepper to taste, sherry and almonds. Serve with biscuits or toast. This reheats very well in microwave oven.




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