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
sliced white mushrooms
chopped yellow onion
finely chopped celery stalks
finely chopped green bell pepper
tablespoons all-purpose flour
cups whole milk
teaspoons chicken base
cups cooked or grilled chicken pieces
teaspoon seasoning salt
ground Tellicherry peppercorns
teaspoon sweet paprika
teaspoon dried parsley
Cooked long grain rice
1. In a
5-quart nonstick sauté pan, fry the mushrooms, onion,
and bell pepper until soft.
2. Sprinkle with
flour, add the milk and chicken base.
3. Add chicken
pieces and heat thoroughly. Season with salt
pepper to taste.
4. Serve over rice
and garnish with parsley.
You can also fry three diced chicken breasts (1 ½
after removing vegetables from the pan. Then add
vegetables back to the pan and continue the recipe.
Makes 2 servings