About this recipe:A fantastically quick chicken dish that is great for using chicken leftover from a roast. You could also get pre-cooked chicken from the supermarket to save time. Serve this with rice or pasta and garden peas.
2 tablespoons butter
1 green pepper, chopped
100g sliced fresh mushrooms
225ml chicken stock
2 tablespoons plain flour
325g cooked, cubed chicken breast meat
250ml soured cream
2 egg yolks
1 jarred roasted red pepper, chopped
4 teaspoons sherry
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a large frying pan over medium high heat. Saute pepper and mushrooms until tender, then stir in stock and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
In a small bowl combine soured cream, egg yolks, red pepper, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in frying pan and heat thoroughly, stirring. Serve hot.
I made this last night and it was so quick and easy to make and tasted perfect. I didn't have any mushrooms so I used half a red onion and a sweet red pepper. I didn't have any sherry either so added a bit of milk and water and seved with pasta. Everyone loved it, I will certainly make this again, thank you Joan. - 20 Feb 2015
Now let me just say, this recipe is spot on, I grew up with my Father making this once a week and called it by the same name. This recipe tastes exactly the same, great memories. Thank you for sharing this. - 03 Feb 2016