My family loves this recipe and I had lost it for several months, so was happy to find it before my son went back to his Navy Base. We had this as our last family meal together, and his last home cooked meal until he comes home again. I love cooking for my family and love the fact that recipes can be like songs. When you make them again, it sometimes makes you recall memorable times together with loved ones. One of the reasons I decided to include recipes on this blog is so I will have them all in one place. I have recipe boxes, file folders, book case full of cookbooks, recipes on 4 or 5 computers; thus favorite recipes would be lost in the past, but now they will be together in one place, easy to pull out when needed. On to this great tasting recipe:
6 tablespoons butter
1/2 pound sliced mushrooms
1/3 cup diced green pepper
1/4 cup diced red pepper
6 tablespoons all-purpose flour
1 1/2 cups half and half*
1 1/2 cups milk(we use skim in our house)*
4 cups cubed or shredded chicken
1 4 ounce jar diced pimentos, drained
2 egg yolks
1 tablespoon sherry
1 teaspoon salt
cooked egg noodles or rice
* you can use 3 cups half-and-half or all milk; I choose to use 1 1/2 cups of each, to cut the calories some but also keep the creaminess of the dish
In a skillet over medium heat, melt butter. Once melted, cook mushrooms and peppers for 5 minutes or until tender.
Stir flour until blended. Gradually stir in half-and-half and milk. Stir constantly, until thickened.
Add chicken and pimentos. Heat to boiling, stirring often. Reduce heat to low. Cover and cook for 5 minutes.
In cup, stir yolks until mixed. Stir in a little of the hot sauce from pan, then slowly stir mixture back into sauce, stirring rapidly to prevent lumping. Cook, stirring, until thickened.
Stir in sherry and salt and spoon mixture over cooked egg noodles or rice.