|Nutritional Guidelines (per serving)|
This is a creamy chicken à la king recipe with a savory sauce of butter, cream, and chicken broth, along with mushrooms, green bell pepper, and pimientos.
Serve the creamy chicken on toast, in puff pastry shells as a vol-au-vent, or over rice.
Sauté mushrooms and green pepper in 1 tablespoon butter until tender.
Stir in chicken; set aside.
In a saucepan, melt 1/4 cup butter over low heat. Stir in flour until smooth and bubbly. Gradually add chicken broth and continue cooking, stirring until sauce is thickened and bubbly.
Add chicken and sautéed vegetables to the sauce. Season with salt and pepper, to taste.
In a second saucepan, heat cream until hot then quickly stir into the beaten egg yolks. Add egg yolk mixture to the chicken mixture and heat thoroughly over low heat, but do not boil.