Chicken A La King

• 1.75 C chicken broth
• 1.5 Lbs Bonelsss Skinless Chicken Breasts
• 5 TB Butter, divided
• 1/2 each red, yello, orange peppers chopped in . small dice
• 1.25 TP salt, divided
• 1/2 TP black pepper, divided
• 1/2 C Minced Onion
• 2 TB Flour
• 1.25 C Heavy Cream
• 1/4 Lb White Button Mushrooms Quartered
• 3 Large Egg Yolks
• 1 TB Lemon Juice
• 2 TB Dry Sherry
• 1/2 Tp Sweet Paprika
• 6.Slices of Bread Toasted
• 1/4 C Chopped Parsley

1. Fry Chicken in pan with butter til brown and cooked thru. Add Broth to frying pan with the chicken and heat through with the broth. Remove the chicken.
2. Heat 2 TB butter in separate large heavy pot until the foams subsides Cook the peppers, stirring until soft but not brown 6-8 minutes. Transfer peppers to a bowl and season with 1/4 TP of salt and pepper.
3. Add onion and remaining butter ti pot Add flour, 1 Tp salt 1/4 Tp pepper. Stir and cook 2 minutes on low heat. Whisk in cream and 3/4 C of the reserved broth. Add mushrooms and simmer until the mushrooms are tender about 5 Mins. Bring sauce slowly to a simmer. Whick egg yolks in a separate small bowl and add lemon juice, sherry and paprika. Whisk 1/2 C of the mushroom sauce to the eggs and stir to warm eggs. Pour egg mixture back into the pot. Cook over low heat, (do not simmer or sauce will curdle) about 2 minutes
4. Slice chicken crosswise. Add the chicken and the peppers to the sauce and heat through. Serve or toast points and top with parsley

chicken broth, bonelsss, tb butter, red, tp salt, tp black pepper, onion, tb flour, heavy cream, white button, egg yolks, lemon juice, tb, tp sweet paprika, bread, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-a-la-king-51813751 (may not work)