Chicken ala King

I have always love this dish since a child and I was really glad to get my hands on this recipe. You have no idea my anticipation the whole day of eating Chicken ala King!!! And the best part is that it is not a difficult recipe to follow.......it serves about 6.

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For 9 years, hubby has always been watching me eat Chicken ala King at The Ship. Everytime I go there, I will always order the same dish and nothing else. This was the first time hubby tried my Chicken ala King and he liked it....

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Ingredients:
- 1 cup sliced fresh mushrooms
- 1 small red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 4 tablespoons butter
- 2 cups white sauce, recipe link below
- 1/3 cup dry sherry
- 1 1/2 teaspoons dried leaf tarragon
- pinch ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 egg yolks
- 1/2 cup heavy cream
- 3 cups diced cooked chicken

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1. In a saucepan sauté mushrooms and red and green bell pepper in the butter for 4 to 5 minutes.

2. Add white sauce, sherry, tarragon, cayenne and salt and pepper.

3. Bring just to the boiling point, stirring constantly.

4. Whisk egg yolks with cream and quickly stir into the sauce.

5. Add the chicken and heat through; do not boil.

6. Serve chicken a la king over butter rice, toast, or pastry shells.

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Do give it a shot if you love creamy stuff. It is not for everybody.....

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White Sauce

This is a savoury sauce and it is used for my next recipe; Chicken ala King.
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Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt
- white or black pepper
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1. Melt butter in a saucepan over low heat; stir in flour.
2. Stir and cook for about 2 minutes. Do not brown.
3. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken.
4. Season with salt and pepper.
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The above makes 1 cup of white sauce.
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