Creamy Chicken
Ingredients
  • 2pounds chicken breasts
  • 1pound mushrooms
  • 2tablespoons butteror margarina
  • 3tablespoons wheat flour
  • 1 1/3cup chicken brothcan be canned
  • 3/4cup heavy whip cream
  • 1pinch pepper
  • 1samall can sweet pepperschopped in small chunks
  • 3/4teaspoon salt
  • 1/3teaspoon white pepper
  • 2 eggs yolks
  • 2teaspoon port or sherry
Instructions
  1. Cut the chicken breasts in chunks or equal size. Rinse and cut the mushrooms in fine julienne.
  2. In a stir-fry pan, sauté the mushrooms with butter until they get a little brown. Sprinkle the flour on top, and mix together. Add the broth and the cream little by little, while stirring.
  3. Boil for a moment, at medium heat. Lower the heat, put a lid on the pan and cook for 5 minutes, until the mix thickens. Add the chicken, the pepper, the sweet peppers, the salt and the pepper, and boil at medium heat for a minute.
  4. Lower the heat immediately, and put the lid on the pan. Cook for 20 minutes, stirring every once in a while, until the chicken cooks.
  5. In a bowl mix the yolks with the port or sherry, and add the mix to the chicken in the pan. Stir thoroughly, to make uniform all the ingredients.
  6. Raise the heat a little, to heat all the ingredients for 2 to 3 minutes.
  7. Take out of the heat, and adjust the salt and pepper to your taste.
Recipe Notes
1. Cut the chicken breasts in chunks or equal size. Rinse and cut the mushrooms in fine julienne. 2. In a stir-fry pan, sauté the mushrooms with butter until they get a little brown. Sprinkle the flour on top, and mix together. Add the broth and the cream little by little, while stirring. 3. Boil for a moment, at medium heat. Lower the heat, put a lid on the pan and cook for 5 minutes, until the mix thickens. Add the chicken, the pepper, the sweet peppers, the salt and the pepper, and boil at medium heat for a minute. 4. Lower the heat immediately, and put the lid on the pan. Cook for 20 minutes, stirring every once in a while, until the chicken cooks. 5. In a bowl mix the yolks with the port or sherry, and add the mix to the chicken in the pan. Stir thoroughly, to make uniform all the ingredients. 6. Raise the heat a little, to heat all the ingredients for 2 to 3 minutes. 7. Take out of the heat, and adjust the salt and pepper to your taste. – See more at: http://www.chefpepin.com/2/?cat=21#sthash.s5YwcX1p.dpuf