Chicken a la King

Ingredients

1/2 cup sliced fresh mushrooms
1 medium green pepper, sliced
2 tablespoons Roberts Butter
3 cups Roberts Half and Half
2 cups diced cooked chicken
1/2 cup sliced pimento
salt and white pepper to taste
2 tablespoons Roberts Whipping Cream
2 Roberts Egg Yolks
1/2 cup dry sherry

Preparation

Saute mushrooms and sliced green pepper in butter. Scald half and half; stir into mushrooms and green pepper; allow to simmer 3 to 4 minutes. Add diced chicken and pimento; season with salt and pepper. Simmer 2 to 3 minutes. Thoroughly blend whipping cream and egg yolks; add to chicken mixture, stirring rapidly. Bring just to a boil; remove from heat and add sherry. Serve over rusks, toast cups, patty shells or hot cooked rice.

Yield: 6 to 8 servings