To make the white sauce, melt the butter in a large saucepan, remove from the heat. Add the flour a little at a time whisking until smooth. Add salt then the warm milk and stock, gradually whisking constantly. Cook and stir until smooth and thick, about 15-20 minutes. The sauce has to come to a boil to thicken.
When the sauce is thick mix the chicken, mushrooms and pimentos into the sauce. Correct the seasoning if necessary. Yields 5 ounces portions.
Serve with rice, noodles or puff pastry shells. Note: Some recipes call for chopped hard-cooked eggs to be added, optional
256 calories, 15 grams fat, 10 grams carbohydrates, 20 grams proteinper serving. This recipe is low in carbs.
There is nothing in the recipe directions about adding the chicken stock. Does it go into the sauce? I want to make this recipe for a ladies luncheon and want it to be correct. Please reply to my question. CDKitchen Note: Yes, it goes in the sauce. The recipe has been edited to clarify this.