WWII Chicken a la King

From “Cook’s Country Best Lost Suppers.” Submitted by Ethan Allen, Tacoma, Washington. Recipe “title aside, the book says this dish actually got its start long before the war. Allegedly, in the late 1800s, the Brighton Beach Hotel’s chef tossed poached chicken in a silky cream sauce with mushrooms and bell peppers and, serving it over toast, he presented a luxurious, flavorful, yet inexpensive meal to hotel owners Mr. and Mrs. E. Clark King. It became a symbol of thrifty chafing-dish chic, but during wartime it really hit its stride.”

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 8 ounces white mushrooms, chopped fine
• 1 onion, minced
• 1 carrot, peeled and chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 2 large egg yolks
• 1/4 cup drained jarred pimientos, chopped fine
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 8 slices Italian bread, toasted
• Paprika

Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate.

Melt the butter in the pot over medium heat. Add the mushrooms, onion, carrot, bell pepper, and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have released their juices and are brown around the edges, 10 to 12 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth, cream, thyme, and 1/4 teaspoon pepper, scraping up any browned bits.

Return the chicken, along with any accumulated juices, to the pot. Bring to a simmer, cover, and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.

Transfer the chicken to a plate. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the sauce. Stir 1/4 cup of the warm sauce and the egg yolks together in a bowl. Stir the egg yolk mixture, pimientos, lemon juice, and parsley into the pot and season with salt and pepper to taste. Spoon the chicken mixture over the bread slices, sprinkle with paprika, and serve. Serves 4.

Per serving: 765 calories; 42 g fat (21 g saturated fat; 49 percent calories from fat); 46 g carbohydrates; 313 mg cholesterol; 804 mg sodium; 51 g protein; 4 g fiber.