Name: Chicken à la King
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 1 3/4 cups chicken broth (14 fl oz); 1 1/2 lb skinless boneless chicken breast halves; 5 tablespoons unsalted butter; 1/2 each yellow, red, and orange 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 lemon juice, or to taste; 2 tablespoons dry Sherry, or to taste; 1/2 teaspoon paprika (not hot); 6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted; 1/4 cup chopped fresh flat-leaf parsley

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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 invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. This time, we've lightened Greenwald's dish with stock and added red, yellow, and orange bell peppers. Even with the changes, though, the dish will likely evoke childhood taste memories for those of a certain age.

Cooks' notes:

· Chicken can be poached 1 day ahead and cooled completely in broth, uncovered, then chilled, covered. Reheat chicken in broth over low heat before proceeding. · Sauce, without yolk mixture, can be made 1 day ahead and chilled, covered. Bring sauce slowly to a simmer before proceeding.

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