Supreme Chicken

Sauce

Ingredients:

• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 2 cups light cream or milk
• 1 cup whipping cream
• 1 tablespoon instant chicken-bouillon granules
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon crushed dried thyme
• dash of white pepper

Instructions:

First prepare a roux in a heavy saucepan - cook and stir butter and flour over medium-low heat for about 20 minutes, stirring constantly. Remove from heat.

Carefully stir in 2 cups light cream or milk, whipping cream, chicken-bouillon, onion powder, garlic powder, thyme and white pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Set aside.

Dish

Ingredients:

• 3 cups sliced fresh mushrooms
• 1 medium green pepper, coarsely chopped
• 1/4 cup butter or margarine
• 2 pounds boneless, skinless chicken breasts, cooked and cut into 3/4-inch chunks (4 cups)
• 1 (2oz) jar pimiento, drained and chopped
• 1/4 cup cooking sherry or dry sherry
• 1/2 teaspoon lemon juice
• 6 puff pastry shells, baked, or hot cooked rice

Instructions:

In a 12-inch skillet, cook the mushrooms and green pepper in the 1/4-cup butter until tender, but not brown. Stir in chicken chunks and pimiento. Stir until the chicken is heated through. Stir in warm white sauce, sherry and lemon juice into chicken mixture, heating well.

Serve warm chicken filling in hot puff pastry shells or over hot rice. Cover with sauce.