One of my favorites as a kid and still love it today! Chunks of chicken, bell pepper, mushrooms and pimientos in a rich creamy sauce served over toast! Heavenly! And a great way to use up leftover chicken or turkey! (Or the last of that heavy cream you're stuck with from the holidays!) Take a walk down memory lane and enjoy! :D (photo from bing images)
1In small 4-cup glass measuring pitcher (such as Pyrex), dissolve 1 tsp. bouillon in one cup water. Nuke on high til hot, stir til dissolved. Set aside by stove.
In large deep frying pan, melt the butter. Add green bell pepper and mushrooms and saute until soft. Stir in and blend the flour. Cook and stir for 2-3 minutes, do not brown, reducing heat if necessary, but keep at a gentle bubble to cook the flour. Slowly whisk in chicken bouillon and cream. Whisk or stir til thickened. When sauce is smooth and boiling, stir in chicken and pimiento. In small bowl, whisk egg yolk, slowly stir in 1 Tbl. hot sauce to temper the egg so you don't scramble it, then stir into pan. Stir and cook 1 minute longer. Add in wine if desired. Serve over toast points or pastry shells.
Leftover chicken or turkey can be used, or a rotisserie chicken, or 2 chicken breasts.
Serve with salt and pepper at the table.