Chicken Parmesan Sauce

Bergy's Note:

This sauce is wonderful on Artichoke Souffle Pie or you can serve it in patty shells or over toast as chicken ala king--Great taste. Original recipe comes from a "Sunset" cookbook.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 3 cups or ...

• 3 tablespoons butter (margarine)
• 3 tablespoons green onions , chopped
• 2 tablespoons pimientos , diced
• 3 tablespoons flour
• salt & pepper
• ¾ cup milk
• 1 cup chicken broth
• 1 ½ cups cooked chicken , cubed
• ¼ cup parmesan cheese

Directions:

1. Melt the butter (margarine) in a saucepan and add the onion and pimiento.
2. Cook until the onion is wilted.
3. Blend in the flour, salt and pepper.
4. Stir in the milk and chicken broth; stir until it comes to a boil and has thickened.
5. Stir in the chicken and parmesan cheese.

Reviews

[Sonatina]

I loved this. I didn't have pimientos so had to skip that. I was heavy handed with the pepper, and I really enjoyed it's flavor standing out. Instead of salt I used a teaspoon of soy sauce. Finally, instead of cooked chicken I used finely cut up cooked broccoli. I served it all over rotini. I'm going to try it next done the same way and over a baked potato. Can't wait! :)

[TnuSami]

This sauce is wonderful!! I did make it without the chicken to make a lighter sauce for your Artichoke Souffle Pie (Artichoke Souffle Pie). I love it and am already trying to think of additional uses for it, so I can indulge more often!! :) Very easy to make and very flavorful!! Thank you, Bergy!!