Chicken À La King

• 1 hard-cooked egg
• 3 1/2 tablespoons butter or margarine, divided
• 1/4 pound fresh mushrooms, sliced
• 1 1/2 tablespoons chopped green pepper
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 cups chopped cooked chicken
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons chopped pimiento
• Fresh parsley sprigs (optional)

1. Crumble egg yolk; finely grate egg white, and set aside.
2. Melt 1 1/2 tablespoons butter in a saucepan over low heat. Add mushrooms and green pepper; saute until tender. Set aside.
3. Melt remaining butter in a large skillet over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
4. Add crumbled yolk, chicken, salt, pepper, pimiento, and sauteed vegetables to white sauce. Spoon mixture into toast cups; sprinkle with grated egg white. Garnish with parsley, if desired.

egg, butter, mushrooms, green pepper, flour, milk, chicken, salt, pepper, pimiento, parsley sprigs

Taken from www.myrecipes.com/recipe/chicken-la-king-2 (may not work)