Betty’s Chicken a la King



Betty demonstrates how to make Chicken a la King. This is an old recipe that is familiar to most people.

Chicken a la King

2 tablespoons butter
1/3 green pepper, cut into thin half-strips
¼ pound sliced fresh mushrooms
2 additional tablespoons butter
¼ cup flour
1 1/3 cups milk (You may use evaporated milk or half-and-half for a richer sauce.)
1 ½ cups chicken broth
freshly-ground sea salt, to taste
freshly-ground black pepper, to taste
2 cups chunked cooked chicken
2 ounces pimiento, sliced (from a jar)

Place 2 tablespoons butter in a large skillet over medium heat. When melted and very warm, add 1/3 green pepper, cut in strips and ¼ pound sliced mushrooms. Cover with a lid, and cook for 5 minutes over low to medium heat. Lift out peppers and mushrooms into a small dish and set aside. Add 2 additional tablespoons butter to liquid left in the skillet. Let butter melt over low heat and then add ¼ cup flour. Stir flour and butter mixture over low heat until thickened and smooth. Add 1 1/3 cups milk and 1 ½ cups chicken broth. Grind sea salt and black pepper over top, to taste. Stir well. Bring to a boil over medium heat, then cook, stirring constantly over low to medium heat until sauce thickens, about 10 minutes. Add 2 cups cooked chicken, 2 ounces sliced pimiento, and the reserved cooked green pepper and mushrooms. Stir well. Cover with a lid and cook over low to medium heat until chicken is heated through. Serve over toast points, biscuits, noodles, or rice. Delicious! –Betty 🙂

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