Creamed Chicken

 3/4 cup sliced white or baby Bella mushrooms

1/4 cup finely chopped green bell pepper

1 Tbsp butter

2 cups cooked chicken, chopped

2 oz chopped pimientos, (optional)

1/4 cup butter (4 Tbsp)

1/4 cup all -purpose flour

2 cups chicken broth

1 tsp salt

1/2 to 1 tsp pepper, to taste

1 cup whipping cream or half n half

2 egg yolks

Saute mushrooms and green bell pepper in 1 Tbsp of butter until tender.  Stir in chicken; set aside.

In  a small saucepan, melt 1/4 cup butter over low heat.  Whisk in flour, salt and pepper until smooth and bubbly.  Gradually add the chicken broth while whisking.  Cook till thickened.  Combine the chicken mixture and sauce mixture.  Heat whipping cream (microwave 1 minute works great) and whisk in the egg yolks.  Stir into chicken mixture and heat throughly over low heat, but do not boil.  Simmer for a few minutes. 

Serve over rice, toast, biscuits or Mexican Cheese Scones.

Recipe: the farm stand