Recently a serendipitous event occurred. I saw a recipe for Chicken a la King in hundred-year-old magazine, and a left-over chicken breast languished in my refrigerator.
My mother and grandmothers often made Chicken (or Turkey) a la King to use left-over poultry – and I suddenly craved this old-time comfort food. The recipe did not disappoint. This delightful dish was both tasty and easy to make. The diced meat was embedded in a lovely thick and creamy sauce that contained mushrooms and green pepper. It is perfect when served over toast, biscuits, rice or pasta.
Here’s the recipe updated for modern cooks:
Chicken (or Turkey) a la King
1 cup half and half cream
1 cup chicken broth
1 teaspoon lemon juice
2 egg yolks, slightly beaten
1/4 cup butter
1/4 pound mushrooms, sliced and coarsely chopped (about 1 cup)
1/2 green pepper, chopped
1 tablespoon onion, chopped
1 cooked chicken breast, diced into 1/2 inch pieces (or use 1 cup diced left-over chicken or turkey)
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon paprika
Combine the half and half, chicken broth, lemon juice, and egg yolks in a mixing bowl; set aside.
Melt butter in a skillet, then stir in mushrooms, green pepper, and onions. Using medium heat, cook until the vegetables are tender (about 5 minutes) while stirring occasionally; then stir in the diced chicken. Stir in the flour, salt, paprika and pepper. While stirring constantly, slowly pour in the combined liquids that previously had been set aside and bring to a boil over medium heat. Remove from heat. May be served over toast, biscuits, rice, or pasta.
And, here’s the original recipe: