How to make it

  • In a deep 12 inch nonstick skillet, melt the butter over moderate heat.
  • Add the mushrooms and green pepper and saut'e for 5 minutes or until tender.
  • Whisk in the flour and cook until bubbly.
  • Gradually whisk in the milk and cook, stirring frequently, for 5 minutes or just until thickened ( Do Not Boil). Stir in the chicken, pimientos, salt, and white pepper and cook until heated through.
  • Stir in the Sherry if you wish.
  • Toast the bread and cut each slice diagonally into 4 triangles.
  • Place 4 triangles on each plate, ladle over 1 cup of the chicken mixture, and garnish with the parsley.
  • You may use pasta in place of the toast if you wish.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • tamii 10 years ago
    YUMMY!! I am definitely looking forward to enjoying this one! I am glad to have you as my cooking buddii!
    Your new pal, Tamii
    Was this review helpful? Yes Flag
  • wolfpackjack 10 years ago
    This looks great... more mushrooms more mushrooms... thanks .....dave
    Was this review helpful? Yes Flag
  • cabincrazyone 10 years ago
    Chicken with mushrooms is very good, and yours sounds great! I like chicken as much as you do! :^)
    Thanks for the posting.
    Was this review helpful? Yes Flag
  • sparow64 10 years ago
    sounds great! saving this one!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes