Ingredients:
1 1/2 cups milk
1/2 cup heavy cream
4 tablespoons unsalted butter
4 ounces button mushrooms, wiped clean, stems trimmed, and thinly sliced
1/4 cup chopped yellow onions
1/4 cup chopped green bell peppers
1 teaspoon minced garlic
1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dry sherry
1/2 cup chicken stock or canned low-sodium chicken broth, heated
2 teaspoons chopped fresh tarragon leaves
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 large egg yolks
2 1/2 cups shredded or diced cooked chicken
1 teaspoon chopped parsley leaves
1/2 teaspoon fresh lemon juice |
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Directions:
Combine the milk and cream and heat to a simmer. Cover to keep hot.
Melt the butter in a large saucepan over medium-high heat. Add the mushrooms, onions, and bell peppers and cook until the vegetables are soft and the mushrooms give off their liquid, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the flour and cook, stirring constantly, for 2 minutes. Add 1/4 cup of the sherry and cook until nearly all evaporated, about 1 minute. Add the heated milk and cream and stir. Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 minutes. Add the tarragon, salt, and pepper and stir well to incorporate. Remove from the heat.
Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 minutes. Add about 1/2 cup of the hot sauce to the yolks, whisking constantly. Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended. Add the remaining 2 tablespoons sherry, stir well, and return to medium heat. Fold in the chicken, parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes.
To serve, arrange 2 biscuit halves on each of 4 large plates. Spoon 1/4 cup of the sauce over each half and serve immediately. |
