Chicken A La King Recipe
Ingredients
| Rice | 1 Cup (16 tbs), uncooked | |
| 3 tablespoons acceptable margarine | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 3 cups homemade Chicken Broth or commercial low-sodium variety | ||
| 5 tablespoons nonfat dry milk | ||
| 1 teaspoon acceptable margarine | ||
| Mushrooms | 1/2 pound, sliced | |
| Cooked chicken | 2 Cup (16 tbs), diced | |
| Green bell pepper | 1/4 Cup (16 tbs), diced | |
| 1 12-ounce jar pimiento, drained and chopped | ||
| Sherry | 4 Tablespoon | |
| 2 or 3 drops hot pepper sauce | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
Cook rice according to package directions, omitting salt and butter or margarine.
In a large, heavy saucepan over medium-high heat, melt 3 tablespoons margarine and add flour.
Cook briefly, stirring often.
Slowly add salt and chicken broth, stirring constantly.
Cook until smooth.
Stir in nonfat dry milk and cook 1 minute.
Set aside.
In a small skillet over medium-high heat, melt 1 teaspoon margarine.
Add mushrooms and saute.
Remove from heat and add to sauce in large skillet.
Add chicken, bell pepper and pimiento.
Heat thoroughly and add sherry and hot pepper sauce.
In a large, heavy saucepan over medium-high heat, melt 3 tablespoons margarine and add flour.
Cook briefly, stirring often.
Slowly add salt and chicken broth, stirring constantly.
Cook until smooth.
Stir in nonfat dry milk and cook 1 minute.
Set aside.
In a small skillet over medium-high heat, melt 1 teaspoon margarine.
Add mushrooms and saute.
Remove from heat and add to sauce in large skillet.
Add chicken, bell pepper and pimiento.
Heat thoroughly and add sherry and hot pepper sauce.
Chef
