This entry was posted on Saturday, September 29th, 2007 at 2:46 am and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 4 tablespoons chicken fat
- 1 cup sliced mushrooms
- 4 tablespoons flour
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 ¾ cups chicken stock
- 2 cups diced cooked chicken
- 1 pimento, chopped
- 2 tablespoons sherry
Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento, and sherry. Heat and serve on toast or in patty shells. Serves 4.