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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

CHICKEN A LA KING Recipe

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This recipe for CHICKEN A LA KING is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb. roasting chicken
4 Tbsp. butter
4 Tbsp. flour
3-4 c. of milk, chicken stock or a combination
1 Tbsp. sherry
8 oz. pimientos drained
Sautéed fresh mushrooms (optional)
Salt and pepper to taste.
Directions:
Directions:
Roast the chicken, debone and cut chicken into bite size pieces. Skim off fat and reserve any juices or drippings to add to the sauce. In a large saucepan, prepare the white sauce. Melt the butter and then add the flour, whisking until smooth and the mixture is a pale tan color. Gradually add the milk and reserved chicken juices stirring constantly to prevent lumps. This will take 3 or 4 cups depending on how thick you want the sauce. Add the sherry and salt and pepper to taste. Add the chicken, pimientos and sautéed mushrooms and continue cooking on top of the stove until all ingredients are heated through.

Serve over puffed pastries or lightly buttered and toasted bread.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Leftovers freeze well.

 

 

 

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