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.
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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.