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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 chicken, 2 1/2-3 lb |
1/2 pint cream |
1 green pepper |
1/4 lb sliced mushrooms |
3 ounces butter |
1/2 cup chopped almonds |
1 pint white sauce |
1 pimentos, thinly sliced or 1/2 teaspoon powdered pimentos |
1 wine glass sherry wine |
1 teaspoon lemon juice |
2 egg yolks, lightly beaten |
salt and pepper |
Directions:
1. Boil or steam chicken and remove flesh from the bones.
2. Make white sauce using 1/2 milk and 1/2 chicken stock (or 1 can cream of chicken soup). Add cream to the white sauce and simmer gently.
3. Peel and saute mushrooms and green pepper in the butter for 10 minutes, stir frequently and add to sauce mixture. Then add pimento and chicken meat, sherry and lemon juice, stir almonds and simmer for 5 minutes.
4. Finally add egg yolks and stir constantly, cook for another minute or two. Dish may now be placed in a casserole dish in a low oven of 150oF to keep until guests arrive.
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