Total Time
35mins
Prep 20 mins
Cook 15 mins

My mom used to make this a lot since it is quick and the ingredients were always on hand in our house, it refrigerates and reheats well and can be frozen up to 3 months.

Ingredients Nutrition

Directions

  1. In a large saucepan cook mushrooms, bell pepper, and onion in butter until tender but not brown.
  2. Stir in flour, salt, paprika.
  3. Add in half and half or light cream and stir until thick and bubbly.
  4. Stir about 1 cup of thick sauce into egg yolks and return it to the saucepan.
  5. Cook and stir over med until bubbly, add in lemon juice.
  6. Add chicken and pimiento and heat through.
  7. Serve with noodles or rice.

Reviews

(1)
Most Helpful

This was a lovely and easy oamc meal. I added more paprika and found that the flavour lacked a little something for me, but I'm certainly going to make it again and tweak it to my tastes. I used half light cream and half light milk for this, to make it a little less fattening.

NoviceFreezerCook October 25, 2008

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