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    You are in: Home / Recipes / Crisco Chicken A La King Recipe
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    Crisco Chicken A La King

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lennie's Note:

    This recipe is from a 1959 Crisco cookbook, Praise For The Cook, and I'm posting it as part of my ongoing contribution of vintage recipes from my vast collection of older cookbooks. In the cookbook it says this recipe is "how to turn leftover meats into a sumptuous dish".

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    Units: US | Metric


    1. 1
      In a skillet over medium heat, melt shortening; brown mushrooms.
    2. 2
      Add flour to mushrooms and stir until blended, then slowly stir in the stock.
    3. 3
      Turn heat to low and cook, stirring constantly, until thick.
    4. 4
      Add chicken, sherry, salt and cayenne to skillet and stir well to combine; cook until chicken is hot.
    5. 5
      Add a small amount of the hot sauce to the egg yolks, which you should have in a small bowl, to temper the egg yolks so they won't curdle when they hit the hot sauce.
    6. 6
      When tempered, stir egg yolks into chicken mixture and cook, stirring constantly, for about 3 minutes.
    7. 7
      Remove from heat, stir in pimiento strips, and serve over rice or hot biscuits.

    Ratings & Reviews:

    • on July 11, 2006


      This is a very nice, easy, and quick recipe. Did not have shortening so used butter, same with the sherry wine, used white wine instead. It tasted really good over white rice. A definite keeper

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crisco Chicken A La King

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.5
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 4.6 g
    Cholesterol 159.1 mg
    Sodium 726.5 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 0.4 g
    Sugars 1.6 g
    Protein 21.0 g

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