November 11, 2014
“PREMIUM RECIPE FROM A WELL KNOWN STORE IN CEBU”
mushroom (you can use canned mushroom as well)
2 tbsp. butter
2 cups evaporated milk (small can)
1/4 cup flour
1/2 cup chopped green bell pepper
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento
Melt the butter on the saucepan
Add the mushroom and green pepper; cook for 5 minutes
Blend in flour, salt, and pepper.
Continue stirring and cooking until smooth and bubbly.
Gradually add milk and chicken broth. Stir constantly.
Cook for 10 minutes & stirring frequently.
*If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached.
Cook for a few more minutes.
Add chicken and pimiento; heat through.
Serve with french bread, rice or pasta.