1/4 cup butter
1/4 cup chopped green pepper
1/4 cup flour
1/2 tsp salt
+Dash pepper
1 cup chicken broth
1 cup cream
2 cups diced cooked chicken
1 4-oz can mushrooms, drained
1/4 cup chopped pimiento
+Sherry to taste, optional
+Bisquits
1. Cook green pepper in butter until soft. Blend in flour and seasonings. Remove from heat; gradually stir in broth and cream. Bring to a boil over low heat, stirring constantly; boil 1 minute.
2. Add chicken, mushrooms, pimiento and sherry. Continue cooking until chicken is heated through. Serve over split bisquits, patty shells, toast points, noodles or rice.
YIELD: 6 servings.
(Dorothy Dean & kappboom wallpaper photo)
No comments:
Post a Comment