Be the first to Ingredients:
- 3/4 cup sliced mushrooms
- 1/4 cup minced green bell pepper
- 1 tablespoon butter
- 2 cups cooked diced chicken
- 2 ounces chopped pimiento, drained
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon salt, or to taste
- dash pepper
- 1 cup cream or half-and-half
- 2 egg yolks
Preparation:
In a saucepan, melt 1/4 cup butter over low heat. Stir in flour until smooth and bubbly. Gradually add chicken broth and continue cooking and stirring until sauce is thickened and bubbly. Add chicken and sauteed vegetables. Season with salt and pepper, to taste. Heat cream until hot then quickly stir into the beaten egg yolks. Add egg yolk mixture to the chicken mixture and heat thoroughly over low heat, but do not boil.
Serves 6.
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