>>>Janet, If you don't mind, could you share the recipe? It sounds delicious!
Brian Kaufman<<< Since it is a TAGS reference, I guess it would be okay to share the recipe. But if Allan thinks it's breaking a rule, he can remove it. This recipe is from my sister-in-law, so I'll call it: JANE'S CHICKEN A LA KING 1 small green pepper, chopped 1 can mushrooms, drained (reserve liquid) 1/2 cup (1 stick) margarine/butter 1/2 cup flour 1 tsp salt 1/2 tsp pepper (or to taste) 1 1/2 cups milk 1 1/4 cups chicken broth 2 cups cooked chicken, diced 1 large jar of pimientos, drained (i rinse them too) Melt the stick of butter in a large skillet or dutch oven. Add chopped peppers and mushrooms and reduce heat (as I find that the mushrooms seem to pop as they cook) for at least 5 minutes. Sprinkle flour over the mushrooms and peppers, and add salt and pepper. Let this cook for a few minutes to let flour cook some. (In a separate bowl, I mix the milk, broth, and mushroom juice.) Pour the liquids over the cooked flour mixture and continue to cook until thickened. This will not be real thick but when you add the chicken, it thickens it. I add the pimientos last as you really don't want to stir it a lot because the pimientos can turn the gravy pink. Serve over biscuits. There is also a recipe for Chicken a la King in "Aunt Bee's Mayberry Cookbook," which I have (and which, incidentally, my sister-in-law gave me!). I've not made this recipe from the book, but it is not much different from the one above. Thelma Lou (Janet) _______________________________________________ WBMUTBB mailing list [email protected] http://www.mayberry.com/tagsrwc/wbmutbb/
