Pam's Mom's Chicken ala King

Pam Ellingson

By
@wmnofoz

This is a recipe my mom made for the restaurants she worked for. She was a cook from the time she was 16 ( only cook for a small private hospital) until she retired at 90. I have no idea how many people have enjoyed the meals she made in all those years. But I know she was happy to touch that many lives. Enjoy this recipe.


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Comments:

Serves:

makes 24 servings

Method:

Stove Top

Ingredients

4 Tbsp
butter
2 to 4 c
sauteed sliced mushrooms
2 to 4 c
each of sauteed chopped green and red sweet peppers

SEE NOTE IN DIRECTIONS FOR OPTIONAL ADDITIONAL VEGETABLES

1 1/2 c
butter
1 1/2 c
flour
6 c
chicken broth
4 c
cream
8 to 10 c
chopped cooked chicken
1 c
sherry wine
salt and pepper to taste
nutmeg and cayenne to taste

Directions Step-By-Step

1
In a large stockpot over medium high heat, melt the 4 Tbsp butter and saute the mushrooms and peppers ( 10 to 20 minutes). When cooked and tender remove veggies and any juices to a bowl and set aside.
2
Melt the 1 1/2c of butter in the stockpot and add flour. Whisk together and cook over medium heat for 5 minutes or so to cook out the raw flour taste. Do not brown the roux. Whisk in chicken broth and sherry until smooth. Simmer until thickened. Remove pot from heat to make additions.
3
Add cream and season the sauce to taste with salt and pepper, fresh grated nutmeg and a bit of cayenne. Add chopped cooked chicken and sauteed veggies to cream sauce and mix well. Return to heat to serving temperature (Do not boil) and serve hot over biscuits, toasted English muffins, toast points, or in puff pastry shells.
4
Note: You may add other additional sauteed vegetables if desired. Suggestions include chopped celery, cubed carrots, chopped onion, and/or frozen peas. The traditional recipe includes only peppers and mushrooms.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rice, #Yummy, #sherry