To all of my followers, I apologize for the delay in postings. Over the summer, we will be traveling and the posts may be sporadic. However, I invite you to check now and then to see if a new recipe has been published. Thank you again for your support, and the Swedish Chef will be back at the end of summer with regular weekly posts.
Ingredients:
8 T. butter (includes 2 T. reserved for sauteeing)
9 T. flour
3/4 t. salt
1/8 t. nutmeg
dash of pepper
3 c. chicken broth
1 c. heavy cream
1 c. sliced mushrooms
1 bell pepper, chopped
2 c. cooked chicken, chopped (approx. 3 boneless chicken breasts)
½ c. sliced pimentos
2 egg yolks, beaten
¼ c. sherry
2 T. chopped fresh parsley
frozen tart shells or toast
Although I do not show it in this demonstration, I usually place my chicken breasts in a saucepan, covered with cold water. Add 2 bay leaves and 4 whole peppercorns. Bring the chicken to a boil, and boil for 10 minutes. Cover and turn off heat. Remove to a plate to cool and cut into desired pieces.
Melt 6 T. butter in a saucepan. Once melted, blend the flour, nutmeg, salt and pepper. Cook over medium heat with a whisk until butter and flour are absorbed. Allow a couple of minutes to cook the flour taste out.
Add chicken broth and cook for 2 minutes or until thickened, stirring constantly. Remove from heat and stir in cream. Pour sauce into top of double-boiler. If you do not have a double-boiler, simply place a bowl over simmering water, making sure that the water does not touch the bottom of the bowl.
Sauté the mushrooms and bell pepper in a skillet with the remaining 2 T. of butter. Sauté until tender. Add vegetables, along with chicken and pimentos, to the sauce. Heat over hot water, stirring constantly.
Just before serving, stir a small amount of hot mixture into the egg yolks (tempering). This will keep the eggs from curdling. Add the yolks to the sauce. Add sherry and chopped parsley. Stir to combine.
Spoon mixture into prepared tart shells or over toast. Yields 4-6 servings.
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