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“For Chicken a la King, of course! Or over whatever strikes your fancy as it is a very versitile sauce.”
READY IN:
40mins
SERVES:
4-6
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a double boiler, melt the butter. Add the green pepper, pimientos and mushrooms. Saute until soft.
  2. Stir in the flour and the seasonings. Blend.
  3. Gradually whisk in the milk and light cream.
  4. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened.
  5. Without stirring, turn heat down and cook gently for 10 minutes longer.
  6. Whisk the egg yolks and sherry together. Add a bit of the hot sauce mix to the egg mix and whisk.
  7. Add this mixture gradually to the sauce.
  8. Serve hot over chicken breasts or jazz up some leftovers with this sauce.

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