This dish was an elegant dinner recipe often found at wedding receptions, banquets, and fancy dinners during the ’50s and ’60s. The most common origin story says that the chef at Brighton Beach Hotel in New York prepared it one evening for the owners, Mr. and Mrs. King, and it was so well received that it was quickly added to the hotel’s menu.
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- ½ cup chopped cremini mushrooms
- ¼ cup all-purpose flour
- 1½ cups whole milk
- ½ cup low-sodium chicken broth
- 2 cups cubed cooked chicken
- ¼ cup chopped pickled cherry peppers
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Baguette, cut into four pieces, for serving
How to Make It
- In a large skillet, melt the butter over medium-high heat. Add the bell pepper and onion and cook, stirring, for about 4 minutes. Add the mushrooms and cook for 2 to 3 minutes more.
- Add the flour and stir well. While stirring, add the milk and broth. Bring the mixture to a boil while stirring frequently, then reduce the heat to medium-low. Add the chicken, cherry peppers, garlic powder, salt, and black pepper and mix well. Cook, stirring, until the mixture has thickened, about 5 minutes.
- Serve over baguette.
