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Chicken a la King I

Reviewed: Jan. 5, 2013
I made this recipe and it was fantastic. I didn't have cooked chicken so I cut up about 2 pounds of chicken breast on the bias in strips and put that into a heavy pan after melting a half a stick of butter. I covered it so it didn't brown and I guess it was more boiled than anything, but in the butter and its own juices. Then I removed this, juices and all into a bowl. Then in the same pan, uncleaned (but also without any brownings), I followed the recipe exactly adjusting for amounts to the amount of chicken. I used canned whole button mushrooms. When I added the chicken and pimento, I also included the butter and juices from cooking of the chicken. Also I used 2% milk rather that whole milk. The whole thing turned out creamy and delicious, but perhaps too buttery, but I didn't want to loose the chicken juices and the butter as let's face it this is culinary gold. Likely in the future I will cut down the butter for the mushrooms and peppers I use for their saute, to offset the use of fresh uncooked chicken. I admit too that I did add frozen peas, because it just seemed appropriate. The end result was delicious. Chicken a la King has such a bad reputation somehow but this was fantastic. Thanks for the recipe.
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