Chicken A La King 10/97

Categories:
poultry

1 medium onion; chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter
1/4 cup flour
1 teaspoon sugar
1 teaspoon tarragon
1 1/2 cup chicken broth
1/4 cup half and half cream
3 cup cubed cooked chicken
4 oz sliced mushrooms
1 salt and pepper to taste
6 pastry shells or toast

In a skillet, saute the onion, celery and green pepper in the butter until tender. Stir in flour, tarragon and sugar until a paste forms. Gradually stir in the broth. Bring to a boil; cook one minute. Reduce heat. Add cream, chicken, and mushrooms; salt and pepper to taste; heat through. Serve in pastry shells or over toast. A cup of peas can also be added to this.

Yield: 6 servings