It's time to bring these old favorites back to the dinner table.
sounds like a dish that was created in some French kitchen for royalty, but it was actually first made in New York City., it was born at the Brighton Beach Hotel in honor of the hotel's proprietor, E. Clark King II.
It appeared on over 300 menus between 1910-1960. Now it is relegated to diners and old cookbooks, and there's even a canned version that belies its fancy upbringing. It's time to bring this easy, comforting chicken dish back.
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