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Here
is a creamy pink Hungarian dish which is easy and quick to
prepare. Make it with your leftover roasted chicken or even
leftover turkey from Thanksgiving. Extra pieces of bell pepper
may be chopped and frozen to be used later.
2 tablespoons butter
1 cup
sliced white mushrooms
½ cup
chopped yellow onion
½ cup
finely chopped celery stalks
¼ cup
finely chopped green bell pepper
2
tablespoons all-purpose flour
1 ¾
cups whole milk
2
teaspoons chicken base
1 ½
cups cooked or grilled chicken pieces
¼
teaspoon seasoning salt
Freshly
ground Tellicherry peppercorns
¼
teaspoon sweet paprika
½
teaspoon dried parsley
Cooked long grain rice
1. In a
5-quart nonstick sauté pan, fry the mushrooms, onion,
celery
and bell pepper until soft.
2. Sprinkle with
flour, add the milk and chicken base.
Whisk
until thickened.
3. Add chicken
pieces and heat thoroughly. Season with salt
and
pepper to taste.
4. Serve over rice
and garnish with parsley.
Hint:
You can also fry three diced chicken breasts (1 ½
pounds)
after removing vegetables from the pan. Then add
the
vegetables back to the pan and continue the recipe.
Makes 2 servings
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