RCI-MT.004.0450.001
Henry Estate Chicken à la King
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- 8 ounces
- 1 small
- 1 small
- 2 cups
- 3 tablespoons
- 1 unit
- 1 teaspoon
- 1 teaspoon
- 2½ cups
- 3 tablespoons
- ½ cup
- wide egg noodles cooked and drained8 ounces
Method
1
Melt butter in a large skillet over medium heat, then add sliced mushrooms, chopped green pepper, and chopped white onion.
2
Sauté the vegetables for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and the peppers begin to soften.
5 minutes
3
Add cubed cooked chicken and dry sherry to the skillet, stirring to combine and warm the chicken through.
4
Crumble the chicken bouillon cube directly into the skillet and stir until dissolved, then season with salt and freshly ground pepper.
5
In a separate bowl, whisk together milk and corn starch until smooth, ensuring no lumps remain.
6
Slowly pour the milk-corn starch mixture into the skillet while stirring constantly to prevent lumps from forming.
2 minutes
7
Continue cooking and stirring over medium heat for 6-8 minutes until the sauce thickens enough to coat the back of a spoon.
7 minutes
8
Fold in the sliced pimentos gently, stirring just until combined and heated through.
2 minutes
9
Divide the cooked and drained egg noodles among four serving bowls or plates.
10
Spoon the chicken à la king sauce generously over the noodles and serve immediately while hot.