This is an easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper, red pepper or red pimientos make this a pretty dish to serve at Christmas or anytime.
Serve over cooked rice, dry toast, or noodles. Can be made ahead and reheated.
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered fresh mushrooms
1 pimiento or small red pepper cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper
sprig fresh parsley or cilantro
Make a white sauce of the butter, flour, milk, cream, salt and pepper. Add the mushrooms, green pepper, pimiento and chicken. Cook until the meat is heated through. Just before serving stir in the egg yolks, slightly beaten, and cook for a moment, stirring constantly.
Serves about 4 hearty eaters.
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