Chicken Paprika

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