This great recipe is from Karen Danielson's cookbook. See Time to Cook. To save time, Karen suggests: "This is a good recipe, but it takes some time to make. You can fix it faster by using left-over cooked chicken and canned chicken broth. This way you just start with the sauce directions, and it will only take about 20 to 30 minutes."
See more notes below on how to cut the fat and calories.
1 whole chicken (about 4 lbs.), cut up (Note
Wash chicken well under cold water and pat dry. Place it in a 6 quart Dutch oven and add remaining ingredients. Bring to a boil, removing scum as it forms. Cover and simmer 1 hour, or until chicken is very tender and falling off the bones. Remove chicken and reserve 2 cups of the broth. Skim fat from broth (Note # 2).
Remove skin from chicken and discard. Remove chicken from bones and cut into large pieces. Shred enough chicken to make 3-1/2 cups.
Sauté green pepper and mushrooms in butter, stirring over low heat for five minutes. Remove from heat. Stir in the flour and salt. Gradually stir in the broth and half & half until smooth. Return to heat; bring to a boil, stirring constantly. Lower heat and continue to simmer, stirring constantly, for about five minutes or until thick.
Pour 1/4 cup of the mixture into the egg yolk, mixing well. Pour the egg mixture back into the hot sauce, stirring constantly, and cook for 2 to 3 minutes.
Add chicken and pimiento; cook gently about five minutes or until hot. Serve over toast or hot biscuits.
Note #1: Substitute skinless chicken breast to cut the fat.
Note #2: You can cook the chicken the day before, refrigerating broth and chicken separately. When chilled, remove and discard the solid fat that has formed on the top of the broth
Note #3: If you use
chicken broth and leftover chicken, you probably should add a little Mrs. Dash®
Extra Spicy and
black pepper, or the dish may be too bland.
Note #5: You can skip the egg yolk if you want-- but it makes it thicker and glossier.
More Notes from Karen:
"You can greatly reduce the fat content of this dish by
substituting skimmed evaporated milk for the half and half. You still have
the butter and the egg yolk which will help retain the "mouth feel" that is so pleasing
with Chicken a la King. Using all white meat chicken also helps with the fat
reduction as well as de-fatting the broth as mentioned. I've tried skipping
the butter and egg yolk. It's ok, but you definitely lose the velvety "mouth
feel" of the sauce, and I'm not sure it's worth it. I don't presume you will
want to prepare and eat this every day, so I feel if you are going to take the time
and effort to make it, why not make it as heart-healthy as possible without sacrificing
too much taste?"