GREAT
CHICKEN RECIPES
CHICKEN
A La KING RECIPE
1.5
kg (3 lb.) chicken pieces
˝
small green pepper
˝
small red pepper
30
g (I oz.) butter
15
g (1/2 oz) butter, extra
125
g (4 oz.) mushrooms
1
Onion
1
tablespoon of flour
Salt
1-cup
milk
3
egg-yolks
2
teaspoons lemon juice
˝
teaspoon paprika
2
tablespoons dry sherry
Steam
or boil chicken until tender.
Remove
the meat from bones and cut into bite-size portions.
Reserve
1 cup of the chicken stock for sauce.
Remove
the pith and seeds from the peppers.
Chop
the peppers, chop onion finely and slice the mushrooms. Sauté the vegetables
in melted butter until the onion is transparent.
Remove
from pan.
Add
extra butter to pan and when hot, sprinkle in flour and salt; cook stirring
for 2 minutes.
Gradually
blend in the milk and the reserved chicken stock and stir over a gentle heat
until the sauce boils and thickens, then simmer for 3 minutes.
Stir
a little of the hot sauce into beaten egg-yolks and return to saucepan.
Add
lemon juice, paprika, chicken pieces and vegetables.
Reheat
gently but do not allow to boil.
Stir
in sherry just before serving,
Serve
with rice.
Serves
4.
|
