Ingredients
4 tb Butter or margarine
1 c Chicken broth
1/4 lb Mushrooms, sliced
1 c Light cream or half-and-half
1 Green bell pepper, sliced
1 Egg yolk, beaten
1 Small onion, sliced
1 tb Lemon juice
3 tb Flour
1 tb Sherry
1/2 ts Salt
3 c Diced cooked chicken
1/4 ts Freshly ground pepper
2 tb Diced pimientos
1/4 ts Nutmeg
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1. In a large frying pan, melt 2 tablespoons
of the butter over medium
heat. Add mushrooms, bell pepper and onion. Cook 5 minutes,
until
vegetables are tender. Remove with a slotted spoon and set aside.
2. Melt remaining 2 tablespoons of butter in the same pan. Add
flour, salt,
pepper, and nutmeg. Cook, stirring, for 1 minute without browning.
3. In a small bowl, combine broth and cream. Gradually stir
cream mixture
into pan. Bring to a boil, and cook, stirring, until sauce is
smooth and
thickened, 3 to 5 minutes.
4. Gradually whisk 1 cup of sauce into egg yolk. Stir back in
the pan until
well blended. Add vegetable mixture, lemon juice, sherry, and
chicken. Cook
until heated through, about 5 minutes. Garnish with pimiento.
Prep: 10 minutes Cook: 20 minutes Serves: 6
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