Recipes Meat and Poultry Chicken Chicken Breast Chicken a la King III 4.3 (119) 96 Reviews 11 Photos Easy and delicious, this a la King is a family favorite. Great for luncheons and buffets for the holidays. Recipe by Joan Zaffary Updated on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 tablespoons butter 1 green bell pepper, chopped 1 cup sliced fresh mushrooms 1 cup chicken broth 2 tablespoons all-purpose flour 2 ¼ cups cooked, cubed chicken breast meat 1 cup sour cream 2 egg yolks 1 pimento, chopped 4 teaspoons cooking sherry salt and pepper to taste Directions Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat. In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot. I Made It Print Nutrition Facts (per serving) 365 Calories 23g Fat 10g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 365 % Daily Value * Total Fat 23g 29% Saturated Fat 13g 64% Cholesterol 210mg 70% Sodium 167mg 7% Total Carbohydrate 10g 4% Dietary Fiber 1g 4% Total Sugars 2g Protein 29g Vitamin C 38mg 188% Calcium 96mg 7% Iron 2mg 11% Potassium 439mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved