Ingredients:
1 onions, chopped
3 tablespoons vegetable oil
1 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon dried tarragon
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 cup milk
1 lb chicken breasts, cooked and diced
1 egg yolks, beaten
1 tablespoon lemon juice
1/4 cup sherry wine
1 red bell peppers, chopped
1 avocados, peeled, pitted and diced
Directions:
Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Add the chicken pieces to the mixture. Cook until chicken is heated through, about 5 minutes. Stir in the avocado.
Serve over rice, egg noodles, or my favorite, puff pastry shells.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.