My comments on this recipe are in italics.
Chicken A La King (from The American Peoples Cookbook, 1956)
Set out a 2-qt. saucepan.
Cut into chunks and set aside enough cooked chicken to yield
3 cups cooked chicken. (this turned out to be 2 boneless, skinless chicken breast halves)
Prepare and set aside
1 1/2 cups quick chicken broth (2 chicken bouillon cubes + water)
Cook and set aside (drain if necessary)
1 10-oz. pkg. frozen peas
Meanwhile, clean and slice
1/2 lb. mushrooms
Heat in the saucepan over low heat
1/3 cup butter, margarine, or chicken fat (ewwwwwww!)
Add the mushrooms. Cook slowly about 5 min., frequently moving and turning with a spoon. With slotted spoon remove mushroooms, allowing fat to drain back into saucepan; set mushrooms aside.
Blend into butter in saucepan a mixture of
1/4 cup flour
1 teaspoon salt
1/2 teaspoon Accent (omit this, it's just MSG!)
Few grains pepper
Heat until mixture bubbles; cook 3 to 5 min. Remove from heat. Add gradually, stirring constantly, the chicken broth and
1 1/2 cups cream
Return mixture to heat; cook until thickened. Add the chicken, peas, mushrooms and
1/4 cup (2-oz. can, drained) pimiento strips
Cook mixture slowly until chicken is thoroughly heated. If desired, transfer mixture to a chafing dish.
Serve over waffles, rusks, Toast Points, or in Toast Cups. (I also enjoy having chicken a la king over rice! I served this over toast points for tonight though)
This recipe made our "Make it again, Mom!" file. Actually, as soon as the kids took their first bite, their eyes rolled back in their heads and they gave it an instant thumbs up.
I hate pairing up socks!!!!!!