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Instructions |
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In a large pan heat 2 Tbls vegetable oil. Cook chicken breasts with Salt and Pepper in pan until tender. Set aside, and then cube.
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In the same pan, add onions and cook until translucent. The moisture released will de-glaze the pan. Add carrots, mushrooms and peas. Stir on medium heat for 4-5 minutes. Add chicken stock and simmer until carrots are almost cooked. Add chicken. Add Sherry. Add Garlic. Do not make mush of your carrots. Set aside
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Add butter and flour to the same pan to make a roux. Add warm milk and stir until thickened. Add scrambled eggs yolks. Cook until a thick consistency.
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Add vegetable chicken mixture into rouxe and stir until heated through. Add Cayenne.
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| Serving
Suggestions |
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Served over long grained white rice.
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Originally Submitted
10/25/2019
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