Elegant Chicken With Cashews
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1 Large, coarsely chopped (Or 1 1/2 Medium Size)|
|Butter||8 Tablespoon (1 Stick)|
|Diced cooked chicken/2 cans of 5 ounces each boned chicken, diced||2 Cup (32 tbs)|
|Canned sliced pimientos||4 Ounce, drained|
|Dry sherry||10 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|White pepper||To Taste|
|Salted cashews||1 Cup (16 tbs), split and toasted|
Saute mushrooms and peppers in butter for 5 to 10 minutes or until tender.
Add chicken, pimientos, 1/2 cup sherry, and simmer, covered, until sherry is completely absorbed â€” 8 to 10 minutes.
Lower heat and stir in cream; let cook for 5 minutes.
Stir in egg yolks to thicken sauce.
Season with nutmeg, salt, and white pepper.
Turn into serving dish and sprinkle with 2 tablespoons sherry and the cashews.
Serve at once.