Total Time
25mins
Prep 5 mins
Cook 20 mins

Serve sauce hot poured over chicken breasts or with chunks of hot cooked chicken for a light dish.

Ingredients Nutrition

Directions

  1. In a large heavy-based saucepan, melt the butter over medium heat. Add green and red pepper strips and sauté gently for 1 to 2 minutes.
  2. Add the mushrooms; sauté over low heat until the peppers are soft. Add the flour, salt and pepper, then blend. Warm milk and pour into saucepan all at once, using a whisk to produce a smooth sauce.
  3. Bring sauce to a boil. Stir a little of the hot sauce into the egg yolk. Add sherry, if desired.
  4. Serve hot.