 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
My mom used to make this a lot since it is quick and the ingredients were always on hand in our house, it refrigerates and reheats well and can be frozen up to 3 months. Ingredients:
1 cup fresh slice mushroom |
1/4 cup chopped green bell pepper |
1/2 cup chopped onion |
3 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
2 1/2 cups half-and-half or 2 1/2 cups light cream |
3 beaten egg yolks |
1 tablespoon lemon juice |
2 cups cubed cooked chicken |
2 tablespoons diced pimentos |
Directions:
1. In a large saucepan cook mushrooms, bell pepper, and onion in butter until tender but not brown.
2. Stir in flour, salt, paprika.
3. Add in half and half or light cream and stir until thick and bubbly.
4. Stir about 1 cup of thick sauce into egg yolks and return it to the saucepan.
5. Cook and stir over med until bubbly, add in lemon juice.
6. Add chicken and pimiento and heat through.
7. Serve with noodles or rice.
|
|