Classic Chicken á la King

  • Yield : 4
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m
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Extra chicken and no idea as to what to serve for a different kind of breakfast? This recipe will serve the bill and reap you ooh’s and ahhh’s and c’est si bon chere!


  • 1 1/2 cups diced chicken
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 cup milk
  • 1 cup chicken stock (can be made with Wylers Chicken Granules or Bouillon Cube)
  • 2 egg yolks
  • 1 cup mushrooms
  • 1 tsp grated onions
  • 3 tbsp chicken fat or oil
  • 1 small pimiento cut in 1/2 inch strips
  • 1/2 tsp paprika
  • Parsley (optional)


Step 1

Place the flour, salt and pepper in the top half of a double boiler. Gradually add half a cup of the milk and the chicken stock, stirring until smooth. Cook over direct heat until thick.

Step 2

Beat 2 egg yolks and add the other half cup of milk. Add to the above mixture and place over hot water in the double boiler. Cook for three minutes and remove from heat.

Step 3

Wash mushrooms, slice and steam for two minutes in a skillet. Add the onion and sauté in the chicken fat or oil for 5 minutes. Combine chicken, pimiento, paprika, mushrooms and sauce. Heat over hot water for 10 minutes.

Step 4

Serve on biscuits, toast or in a puff pastry shell; garnish with paprika and parsley if desired.

Recipe Type: ,


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Breaux Bridge, Louisiana Louisiana
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