Auntie Linda's recipe might seem like a skillet dinner from the '60s designed to use up leftover poultry, but the creation of this dish dates all the way back to the late 1800s. (Really. Check it out.)
CHICKEN (OR TURKEY) À LA KING
¼ cup butter or margarine, melted
¼ lb. fresh mushrooms, washed and sliced
½ green pepper, chopped
2 pimientos, chopped
3 tablespoons flour
½ teaspoon salt
1 cup chicken broth or bouillon
½ cup milk
dash pepper, fresh ground
¼ teaspoon turmeric
1 teaspoon sugar
½ cup heavy cream
2 egg yolks
2 cups cooked chicken or turkey, cubed
In a medium saucepan, sauté mushrooms, green pepper and pimientos in butter for 5 minutes. Remove from heat and stir in flour and salt until smooth. Blend in chicken broth and milk, cooking over low heat, stirring constantly until mixture thickens and bubbles. Stir in pepper, turmeric and sugar. Turn heat to low. Blend cream into egg yolks; temper the egg by adding a small amount of hot mixture to the eggs, whisking well, then slowly pour the egg mixture into the pan, stirring constantly. Add chicken or turkey and gently heat through. Serve over toast, biscuits, rice or noodles.
Makes about 6 servings.
Contributor: Linda Hart
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