New recipe! One I can actually check off my list since it didn't come from the internet. Obviously I didn't use the green pepper or mushrooms, but it still turned out fantastic. I added some onion powder and parsley, too. I cooked it a little longer at the end to make it thicker and I didn't use a double boiler. I think if you are careful, you don't need to worry about it. You can just use a pot.
Recipe:
2 tbsp butter
1/3 green pepper
1/4 lb fresh mushrooms, sliced
1 1/3 c evaporated milk
1 1/3c chicken broth
2 c cold diced chicken
Melt butter in top of a double boiler over direct heat; add green pepper and mushrooms and simmer for 5 minutes, covered. Lift out pepper and mushrooms. Blend flour into the fat. Add the milk, broth and seasonings and cook with constant stirring, still over direct heat, until sauce boils and thickens. Add chicken, green pepper and mushrooms; place over boiling water, cover, and cook until chicken is heated through.
Serving Size: 5 servings (I made it into 4)
Ingredients:
Cooking Sauce:
Plated - it's fuzzy, but I don't know how to fix it. Maybe it will look better in a smaller view.
