| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | oz | Butter |
| 6 | oz | Button mushrooms,sliced |
| 1/4 | Yellow pepper,seeded,sliced | |
| 1/4 | Red pepper,seeded,sliced | |
| 2 | tb | Plain flour |
| Salt and pepper | ||
| 200 | ml | Chicken stock |
| 250 | ml | Single cream |
| 1 | lb | Chicken, cooked,cut into |
| Strips | ||
| 2 | Egg yolks | |
| 1 | ts | Paprika |
| 1 | tb | Lemon juice |
| 2 | tb | Dry sherry |
INSTRUCTIONS
Melt butter in large pan, add mushrooms, peppers and saute for 5 mins. Stir in flour and seasoning. Gradually stir in stock and bring to the boil, stirring until thickened. Add cream and chicken pieces and cook over low heat until chicken is thoroughly heated. Meanwhile beat together egg yolks, paprika, lemon juice and sherry. Slowly add to the chicken mixture, stirring constantly. Adjust seasoning and serve. Posted to MC-Recipe Digest V1 #217 Date: Thu, 12 Sep 1996 09:31:42 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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