Chicken a La King

From: Chickee

On Jul 1, 2009

Yum! Great for a special occasion, you wouldn't want to have this too often though! It's fairly rich for a main dish in a pastry case, but could do nicely as an entree. We don't have pimentos so I used a little tabasco and some smoked paprika. Thanks!

From: TasteTester

On Mar 30, 2009

There are so many reviews of this where it is described as "rich and creamy." Now I know why — that's exactly what this is! I poached my chicken in a mixture of water and chicken broth, and also added some extra mushrooms. It turned out perfectly — I used a sweet cherry pepper after zmailing Pneuma as to what type of pimento pepper was needed. (I was going to use the pimentos that come in a little jar but it didn't seem like it would go with this recipe. I'm glad I asked because the cherry pepper added the perfect touch.) We all loved it, and with the chicken/sauce mixture I had left over, it made a wonderful lunch the next day served over a thick slice of toast. Thanks for posting this terrific recipe, Pneuma.

From: Beautiful BC

On May 7, 2008

This was a very nice recipe. I added 1/4 cup of dry white wine to the flour mixture right before adding the cream and chicken broth. Couldn't find a pimento pepper here but we like a bit of spice so used a hot red chili pepper instead. Served over pasta and topped with a sprinkling of cayenne pepper. Would also be very nice served like this over thick slices of toast. I think it would be improved upon by only using 1 cup of cream rather than 2. There was an over abundance of the sauce and I think this would let more of the other flavours to show through. Thank you for sharing this - will be making again!

From: 2Bleu (Bird&Buddha)

On May 8, 2008

I made a single serving of this for lunch and was quite pleased. Very simple to put together (although I forgot to add the flour... DOH!), I made as directed and served it over some leftover rice. The flavors incorporated nicely but next time I would add some chopped onion. ~Buddha