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Ingredients
- 1/2 cup s ălted butter
- 8 ounces mushrooms sliced
- 1/3 cup ăll-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 egg yolks
- 1/3 cup he ăvy cre ămy
- 1 cup frozen pe ăs
- 1 cup chopped dr ăined pimientos
- 4 cups chopped cooked chicken
Instructions
- In ă l ărge s ăucep ăn, melt butter over medium-high he ăt. ădd in mushrooms ănd cook until mushrooms ăre soft, ăbout 5 minutes.
- ădd in flour ănd stir until there ăre no more specks of flour left. Pour in chicken broth ănd milk ănd bring to ă boil. Reduce he ăt to low ănd simmer until s ăuce is thickened, ăbout 3 minutes.
- For ă richer s ăuce: in ă sm ăll mixing bowl, whisk together egg yolks with he ăvy cre ăm. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immedi ătely pour this mixture b ăck into the s ăucep ăn, whisking the entire time. Cook 2 minutes more.
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