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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup sliced fresh mushrooms |
1/2 cup chopped green pepper |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
3/4 teaspoon salt |
2 cups half-and-half |
3 cups chopped, cooked chicken |
2 tablespoons sherry |
1 teaspoon lemon juice |
1 teaspoon onion juice |
3 egg yolks |
1/4 cup butter or margarine, softened |
1/2 teaspoon paprika |
1/4 cup drained, diced pimiento |
8 baked commercial patty shells |
Directions:
1. Sauté mushrooms and green pepper in 2 tablespoons butter in a large skillet until tender. Remove vegetables, and set aside. Add flour and salt to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken. Reduce heat to low.
2. Add sherry, lemon juice, and onion juice, mixing well; cook 3 minutes or until bubbly. Combine egg yolks, softened butter, and paprika in a small mixing bowl; beat well. Add yolk mixture to chicken mixture, stirring constantly. Cook 2 to 3 minutes. Stir in pimiento and reserved vegetables.
3. Spoon chicken mixture into a chafing dish. Spoon evenly into patty shells to serve.
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