Chicken a la King

Chicken a la King is one of those things that I always looked forward to. If my mother happened to mention she was making this dish I would be a pretty happy camper in school that day. I would get home early to help her make fresh biscuits and she’d let me spoon the chicken a la King over the warm biscuits. She always served it over biscuits, so that makes it official. 😉

Chicken a la King
Serves 6

2 c cooked chicken, cubed or cut into bit sized pieces
1 ½ c baby portabella mushrooms, sliced, washed
1 ¼ c whole milk
1 ¼ c heavy whipping cream
½ c diced bell pepper
½ c diced onion
3 egg yolks, beaten
6 prepared biscuits, or toast, or puff pastry
3 T butter
2 T vegetable oil
2 T white wine
1 T pimiento (optional)
1 T lemon juice
¾ t salt
½ t paprika

In a large pot over medium low heat add the butter and oil. Add the bell pepper, mushrooms and onions to the pot and stir and cook until the bell pepper, mushrooms and onions are softened.

Add the flour, salt, and paprika to the pot and stir well. Stir in cream and milk, cook and stir until thicken up some. Add a little of the hot mixture to the beaten egg yolks and whisk. Pour the mixture into the pot and stir well. Add lemon juice, wine and chicken. Reduce heat to low and cook and stir until the chicken has warm up. Serve Chicken a la King over biscuits, toast, or puff pastry. Enjoy.