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Blanquette of Chicken

  • 2 cups cold cooked chicken, cut in strips
  • 1 cup White Sauce II
  • 1 tablespoon finely chopped parsley
  • Yolks 2 eggs
  • 2 tablespoons milk
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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