Fannie Farmer Chicken A’la King

Chicken a'la King

saute mushrooms and red peppers (unless you have pimentos, in which case add them to the sauce later)

Sauteed mushrooms and red pepper strips

Heat in a double boiler (I just use a saucepan and heat it carefully)

1 1/2 c Veloute’  Sauce (recipe follows)

1 c cubed cooked chicken

1/2 c sliced sauteed mushrooms

1/4 c canned pimentos, cut in strips ( I did not have any tonight so I cut that amount of red pepper into strips and sauteed them with the mushrooms)

Mushrooms, peppers, chicken added to veloute sauce

Just before serving, heat together and stir in

1 egg yolk

2 T sherry

Serve in patty shells or on toast.  (We had it on whole wheat toast.)  It would also be good on biscuits.

Veloute’ Sauce


2 T butter


3 T flour

1/4 t salt

few grains pepper

Blend well.  Add slowly, stirring constantly

1 c chicken stock

Bring to the boiling point and boil 3 minutes.  Add

1/3 c cream (I used nonfat evaporated milk)


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