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 Aug 14, 2009
15 min
30 min
45 min