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Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté mushrooms and green pepper in 2 tablespoons butter in a large skillet until tender. Remove vegetables, and set aside. Add flour and salt to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken. Reduce heat to low.

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  • Add sherry, lemon juice, and onion juice, mixing well; cook 3 minutes or until bubbly. Combine egg yolks, softened butter, and paprika in a small mixing bowl; beat well. Add yolk mixture to chicken mixture, stirring constantly. Cook 2 to 3 minutes. Stir in pimiento and reserved vegetables.

  • Spoon chicken mixture into a chafing dish. Spoon evenly into patty shells to serve.

Source

Oxmoor House Homestyle Recipes

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