CHICKEN A LA KING
2 TBL butter
1 green pepper, minced
1 cup sliced mushrooms
2 TBL flour
1 cup chicken stock
2 cups diced, cooked chicken
1 cup sour cream
2 egg yolks
1 pimiento, diced
Salt & pepper
4 tsp sherry

Melt butter, add green pepper & mushrooms & saute until tender. Lift out. Add flour to butter; add stock & cook until thickened. Add chicken, cooked pepper & mushrooms & heat thoroughly. Remove from heat & add cream mixed w/beaten egg yolks & remaining ingredients. Serve at once or place in a double boiler over hot, not boiling water to keep hot. Do not boil mixture after adding egg yolks.~~

Ginger,
Thank you for the recipe sounds great. I was hoping to also get more for comparison of others tried and true. Doesn't anyone else make this? Thank you so much, I will give it a try this week.

Sapphires

I make it....but don't use a recipe....as such.
I make a basic white sauce ( 2 T butter, melted, 2 T flour whisked in 1/3 tsp salt and slowly add 1 cup milk and simmer for about 3 minutes intil thick) add a little grated onion ( about 1 teaspoon) and a cup of diced cooked white meat chicken, 4 oz mushrooms sauteed in a little butter (or in a hurry a can of sliced mushrooms, drained) and a small jar of sliced pimento, drained and 1 t dry sherry wine.
Serves 2 over biscuits.
Linda C

I make mine without a recipe too so can't give exact proportions. I sautee 1/2 an onion and 1/2 a green pepper, chopped, in 1 Tbs. butter. Then I add about a cup of thinly sliced mushrooms and cook them. I make a white sauce using 1/2 milk and 1/2 chicken broth, add the vegetables, chopped cooked chicken and diced pimento. Sometimes, I'll stir in about 2 tsp. of dry sherry.

My tuna a la king is the same, although I use all milk in the white sauce and add a sprinkle of Old Bay seasoning instead of the sherry.

Here's a tried and true - right out of the 1960's from an old friend's mother. I don't make it often because of the fat/calories but it's soooo good! I like to serve it in puff pastry shells. Hope it's what you're looking for!

CHICKEN A LA KING

1 lb. fresh mushrooms, thickly sliced
1/2 cup chopped green pepper
1/2 cup butter
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups light cream
1 3/4 cups chicken broth
1 egg yolk
2 cups cubed cooked chicken
1 small jar chopped pimento, drained

In a large skillet, cook the sliced mushrooms and green pepper in butter, stirring, for about 5 minutes. Blend in flour, salt & pepper. Cook over low heat until mixture is bubbly. Remove from heat, stir in cream and broth. Return to low heat stir constantly until mixture boils and cook about a minute more. Mix the egg yolk with a small portion of the sauce in a cup out of the skillet then add it back to the skillet. Stir in the chicken and pimento. Heat through but do not boil again.