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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Serve sauce hot poured over chicken breasts or with chunks of hot cooked chicken for a light dish. Ingredients:
1/4 cup butter |
1/4 green bell pepper, cored seeded and cut in short thin strips |
1/4 lb mushroom, thinly sliced |
1/2 cup all-purpose flour |
salt |
1/4 teaspoon white pepper |
2 cups milk |
1 egg yolk, lightly beaten |
2 tablespoons dry sherry, if desired |
Directions:
1. In a large heavy-based saucepan, melt the butter over medium heat. Add green and red pepper strips and sauté gently for 1 to 2 minutes.
2. Add the mushrooms; sauté over low heat until the peppers are soft. Add the flour, salt and pepper, then blend. Warm milk and pour into saucepan all at once, using a whisk to produce a smooth sauce.
3. Bring sauce to a boil. Stir a little of the hot sauce into the egg yolk. Add sherry, if desired.
4. Serve hot.
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