Melt butter in saucepan; Add green peppers, mushrooms and pimentos. Simmer 5 minutes. Add flour and blend in well. Add 3/4 of the heavy cream and all the chicken broth. Cover and cook over low heat until thickened, stirring constantly. Stir in sherry, salt, cayenne and paprika. Beat egg yolks and combine with rest of heavy cream. Stir slowly into sauce. Add chicken and heat but do not boil. Serve on toast or shells.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 6|
|Calories from Fat: 554 (72%)|
|Amt Per Serving||% DV|
|Total Fat 61.6g||82 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 1272.4mg||392 %|
|Sodium 260.4mg||9 %|
|Potassium 493.2mg||13 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.2g|
|Protein 37.2g||53 %|
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Calories per serving: 768
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