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This is my childhood comfort food. I usually make it with leftover cooked chicken. If you don’t have leftovers, though, either broil or poach about 1-1/2 pounds of chicken. Use a mix of white and dark meat or one or the other if you prefer. The sauce may be made ahead and reheated in the top of a double boiler. You may have to add a little broth to thin it. Serve over rice, noodles or popovers.
Yield: Makes 4 to 6 servings
4 tablespoons butter
1/4 cup flour
3 cups chicken broth, at room temperature
3 cups cooked chicken, skinned, boned and cut into 1-1/2-inch pieces
1 cup fresh mushrooms, sliced and sautéed in butter until golden brown
1/4 cup pimientos, drained and chopped
2 large egg yolks (at room temperature), slightly beaten
1/4 cup blanched, slivered almonds, sautéed or toasted
2 tablespoons dry sherry
1 cup frozen peas, thawed
Salt and pepper, to taste.
In a large saucepan, melt the butter, stir in the flour and blend. With the heat at medium, slowly add the chicken broth. When the sauce is boiling, smooth and thickened, add the chicken, mushrooms and pimientos. Reduce the heat to medium low.
Put the egg yolks in a small bowl and pour a little sauce over them. Mix together and return to the pan. Add the almonds, sherry and peas and heat through. Season with salt and pepper.
Recipe by Bonny Wolf from Talking With My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories (St. Martin's, 2006).