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How to make it

  • Heat butter in a heavy skillet but do not brown
  • Cook mushrooms, pepper and pimiento in butter for 5 minutes, stirring
  • Add chicken, 1/3 C sherry and heavy cream.
  • Simmer over low stirring frequently for about 10 minutes or until sauce has reduced by about half
  • Add white sauce (there is a recipe on my page, if needed) and blend thouroughly
  • Season with salt and pepper to taste
  • Just before serving, stir in remaining sherry and a little more heavy cream if too thick

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