Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invente
1 3/4 cups chicken
brothbroth A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synony... (Click for more details)
(14 fl oz) 1 1/2 lb skinless boneless
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
breast halves 5 tablespoons unsalted butter 1/2 each yellow, red, and
orangeorange Contrary to what most of us think, this fruit was not named for its color. Instead, the word orange&... (Click for more details)
bell peppers, cut into 1/2-inch pieces (2 cups) 1 1/4 teaspoons salt, or to taste 1/2 teaspoon black pepper 1/2 cup finely chopped onion 2 tablespoons all-purpose flour 1 1/4 cups heavy cream 1/4 lb white mushrooms, trimmed and quartered 3 large egg yolks 1 tablespoon fresh
lemonlemon Throughout the eons, lemons have been used for a multitude of nonculinary purposes as an epilepsy r... (Click for more details)
juice, or to taste 2 tablespoons dry Sherry, or to taste 1/2 teaspoon
paprikapaprika [pa-PREE-kuh, PAP-ree-kuh]Used as a seasoning and garnish for a plethora of savory dishes, paprika i... (Click for more details)
(not hot) 6 (1/2-inch-thick) slices firm white sandwich
breadbread n. A staple since prehistoric times, bread is made from flour, water (or other liquid) and usu... (Click for more details)
(preferably Pullman), toasted 1/4 cup chopped fresh flat-leaf
parsleyparsley In ancient times parsley wreaths were used to ward off drunkenness though proof of their efficacy i... (Click for more details) Preparation: Put
brothbroth A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synony... (Click for more details)
and
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
in a 2- to 3-quart heavy
saucepansaucepan A round cooking utensil with a relatively long handle and (usually) a tight-fitting cover. The sides... (Click for more details)
and bring just to a
simmersimmer To cook food gently in liquid at a temperature (about 185F) low enough that tiny bubbles just begin ... (Click for more details)
over moderate heat, uncovered. Turn
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
over and gently
poachpoach To cook food gently in liquid just below the boiling point when the liquid's surface is beginni... (Click for more details)
at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
Transfer
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
to a cutting board. Pour
brothbroth A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synony... (Click for more details)
through a fine-mesh
sievesieve n . see STRAINER. sieve v. To strain liquid or particles of food through the ... (Click for more details)
into a heatproof 2-cup measure and reserve for sauce.
Heat 2 tablespoons
butterbutter Made by churning cream until it reaches a semisolid state, butter must by U.S. law be at least 80 pe... (Click for more details)
in a 4- to 5-quart wide heavy
potpot n. A round, deep cooking container that usually has two handles and a lid. Pots can range fro... (Click for more details)
over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon
saltsalt Today salt is inexpensive and universally available, but that wasn't always the case. Because o... (Click for more details)
and 1/4 teaspoon pepper.
Add
oniononion Related to the lily, this underground bulb is prized around the world for the magic it makes in a mu... (Click for more details)
and remaining 3 tablespoons
butterbutter Made by churning cream until it reaches a semisolid state, butter must by U.S. law be at least 80 pe... (Click for more details)
to
potpot n. A round, deep cooking container that usually has two handles and a lid. Pots can range fro... (Click for more details)
and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add
flourflour n. The finely ground and sifted meal of any of various edible grains. Giant steel or stone rol... (Click for more details)
and remaining teaspoon
saltsalt Today salt is inexpensive and universally available, but that wasn't always the case. Because o... (Click for more details)
and 1/4 teaspoon pepper and
reducereduce Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is re... (Click for more details)
heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of
creamcream n. Upon standing, unhomogenized milk naturally separates into two layers a MILK FAT-rich cre... (Click for more details)
and mushrooms, and
simmersimmer To cook food gently in liquid at a temperature (about 185F) low enough that tiny bubbles just begin ... (Click for more details)
until mushrooms are tender, about 5 minutes.
Meanwhile,
whiskwhisk [HWIHSK, WIHSK]Also called a whip , this kitchen utensil consists of a series of looped wires f... (Click for more details)
together yolks,
lemonlemon Throughout the eons, lemons have been used for a multitude of nonculinary purposes as an epilepsy r... (Click for more details)
juice, Sherry, and
paprikapaprika [pa-PREE-kuh, PAP-ree-kuh]Used as a seasoning and garnish for a plethora of savory dishes, paprika i... (Click for more details)
in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into
saucesauce v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a t... (Click for more details)
remaining in pot. Cook over low heat, stirring (do not simmer, or
saucesauce v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a t... (Click for more details)
will curdle), until
saucesauce v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a t... (Click for more details)
is slightly thickened, about 2 minutes. Remove from heat and reserve.
Cut
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or
saucesauce v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a t... (Click for more details)
will curdle), stirring occasionally, until
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
and peppers are just heated through. Add more
brothbroth A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synony... (Click for more details)
to
thinthin v. To dilute mixtures such as soups, sauces, batters, etc., by adding more liquid. ... (Click for more details)
if desired.
Spoon
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
? la king over toast on 6 plates, then sprinkle with parsley.
Cooks' notes: * Chicken can be poached 1 day ahead and cooled completely in broth, uncovered, then chilled, covered. Reheat
chickenchicken Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which prov... (Click for more details)
in
brothbroth A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synony... (Click for more details)
over low heat before proceeding. * Sauce, without yolk mixture, can be made 1 day ahead and chilled, covered. Bring
saucesauce v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a t... (Click for more details)
slowly to a
simmersimmer To cook food gently in liquid at a temperature (about 185F) low enough that tiny bubbles just begin ... (Click for more details)
before proceeding.
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