Chicken À La King

James Beards Fowl and Game Bird Cookery, 1979

1 hour — 6 Servings

Ingredients

3	cup	cooked chicken (diced)
3	tablespoon	pimiento (or roasted peppers – chopped)
3	cup	sauce supreme [1]
6	tablespoon	sherry
1	cup	mushrooms (sliced and sautéed)
4	tablespoon	butter
1	tablespoon	green pepper (chopped)
1	tablespoon	onion (grated)
3	tablespoon	parsley (chopped)
		salt and pepper (to taste)
		lemon juice (to taste)

Instructions

Heat the chicken and pimiento or roasted peppers in the sauce, and add the sherry. Sauté the mushrooms in the butter, and add the mushrooms, green pepper, onion, parsley and seasonings.