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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (566g) Recipe makes 2 servings |
||
| Calories 750 | ||
| Calories from Fat 511 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.8g | 87% | |
| Saturated Fat 29.0g | 145% | |
| Monounsaturated Fat 18.2g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 378mg | 126% | |
| Sodium 471mg | 19% | |
| Potassium 974mg | 27% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 5.1g | ||
| Protein 32.9g | 65% | |
Ingredients
- 12 ounces chicken, cooked (in fairly large cubes)
- 2 ounces butter
- 3 tablespoons flour
- 450 ml milk
- 1 stalk celery, sliced
- 2 ounces button mushrooms, sliced
- 1/4 cup green pepper, deseeded & chopped
- 1 cup canned pimiento, chopped
- salt
- black pepper, freshly ground
- 2 egg yolks
- 2 tablespoons double cream
- 1 tablespoon Worcestershire sauce
- parsley, Chopped
Directions
1
Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.2
Gradually add milk and cook, stirring, until thick and smooth.3
Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.4
Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.5
Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.6
Transfer to a serving dish and sprinkle with chopped parsley.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: DiScharf
On Jul 18, 2007
Hello Joan Edington, what a lovely decadent dish! Don't you love people who make a recipe telling you the changes they made? Well here goes: added more chicken, more mushrooms, & spring green peas. I didn't use the green peppers and other than that — no changes were made and the meal was delicious! Served it on English Muffin toasts. The flavors meld quite nicely and afforded us a very "luscious" change. Thanks for sharing, Diane :=)
From: travellingpixie
On Feb 11, 2007
Really tasty and very easy to make. Served with boiled rice and thought it complimented well. All my housemates loved it. Improvised slightly on the amount of ingredients as I was serving five and didnt think the amounts really correlated with a greater number. Also mixed together a couple of the steps listed. Couple of additions I made - after melting the butter I put a spoonful of garlic in and before adding the milk I put a dash of sherry in. Also didn't use canned pimiento as I couldn't find it in my loca store. Overall amazing receipe, will use again.
From: Peg
On Sep 23, 2001
Very, very good! As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits.
From: Kathy Jester
On May 21, 2001
It is a great meal I put it with noodles and it is nice and creamy and a good taste as well. It was easy to make. All you need is a picture of it to go with it.
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