Chicken A La King .002main dish, poultry 1/2 cup butter; or less 1 cup celery; chopped 4 oz fresh mushrooms; sliced 1/2 cup flour 2 cup chicken broth; thawed if necessary 2 cup chicken mix (recipe); thawed 1 cup milk 1/4 cup pimento; chopped (optional) 3 tablespoon fresh parsley; chopped, or 1 tb. parsle 1 cooked rice 1 slivered almonds (optional) Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk, pimento and parsley. If using fresh parsley, save 1 tb. for garnish. Serve over hot cooked rice, garnished with remaining parsley. If you had to use parsley flakes, garnish with a few slivered almonds, or lacking almonds, some paprika. From: _Make-A-Mix Cookery_ by Harward, Eliason & Westover, adapted by Linda Shogren (TEECH@genie.geis.com) |
