The Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers

Author:Rick Rodgers
Language: eng
Format: epub, mobi, pdf
ISBN: 9780762445745
Publisher: Running Press

1.Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the red pepper and cook, stirring occasionally, until softened, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until they are sizzling in their own juices, about 5 minutes. Stir in the shallots and cook until they soften, about 1 minute.

2.Stir in the remaining 2 tablespoons of butter and let it melt. Sprinkle in the flour and stir well. Add the broth, half-and-half, and sherry and stir well. Bring to a simmer and reduce the heat to medium-low. Simmer, stirring often, until the sauce is lightly thickened and no raw flour taste remains, about 5 minutes. Season with salt and pepper.

3.Stir in the chicken and peas, if using, and cook just until heated through, about 3 minutes. To serve, place a biscuit half on each of 6 dinner plates. Divide the chicken mixture equally over the biscuit halves, and add a biscuit top to each. Serve hot.

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