Directions
MELT butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
WHISK 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through.
SERVE immediately over hot biscuits.
Nutritional Information
- Serving Size
1/4 servings of recipe
- Calories 670
- Calories from Fat 310
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 35g 53%
- Saturated Fat 18g 90%
- Cholesterol 255mg 86%
- Sodium 1140mg 48%
- Carbohydrates 36g 12%
- Dietary Fiber 2g 7%
- Sugars 8g
- Protein 32g
- Vitamin A 15%
- Vitamin C 15%
- Calcium 50%
- Iron 15%