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Chicken A La King With Egg Recipe
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1 Cup (16 tbs), thinly sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Chicken stock||2 Cup (32 tbs)|
|Grated onion||2 Teaspoon|
|Egg yolks||2 , slightly beaten|
|Cooked chicken||3 Cup (48 tbs), cubed|
|Lemon juice||1 Tablespoon|
|Pimiento||2 Tablespoon, chopped|
Serving size: Complete recipe
Calories 1783 Calories from Fat 1009
% Daily Value*
Total Fat 113 g173.6%
Saturated Fat 25.3 g126.3%
Trans Fat 0 g
Cholesterol 717.5 mg
Sodium 2002.8 mg83.5%
Total Carbohydrates 58 g19.4%
Dietary Fiber 3.2 g12.9%
Sugars 15.2 g
Protein 128 g256.3%
Vitamin A 53.1% Vitamin C 108%
Calcium 12.8% Iron 47.7%
*Based on a 2000 Calorie diet
Heat 3 tablespoons oil in a large 10 inch skillet over medium heat.
Saute mushrooms and green pepper until tender, stirring occasionally (about 5 minutes).
Blend in cornstarch and salt.
Remove from heat.
Gradually stir in chicken stock, blending until smooth.
Add skim milk and return to low heat.
Cook, stirring constantly until mixture thickens and comes to a boil.
Boil one minute.
Stir in turmeric and grated onion.
Stir small amount of hot mixture into two slightly beaten egg yolks; return to hot mixture.
Cook, stirring, over low heat about one minute.
Stir in cubed chicken, lemon juice and paprika, heating gently.
Remove from heat, stir in chopped pimiento and serve over rice or whole grain toast.