'2 soup spoons of butter or margarine'
250g of mushrooms, cut into pieces (fresh or canned)
1 medium onion, chopped
2 soup spoons of all-purpose flour
1 1/2 cups of milk
1 tablespoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of garlic salt
1 soup spoon of chopped parsley
1 soup spoon of red bell pepper, chopped
2 cups of cooked chicken, cut into pieces (use leftovers)
1/2 cup of Curaçao, Grand Marnier or Cointreau
'2 soup spoons of butter or margarine'
250g of mushrooms, cut into pieces (fresh or canned)
1 medium onion, chopped
2 soup spoons of all-purpose flour
1 1/2 cups of milk
1 tablespoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of garlic salt
1 soup spoon of chopped parsley
1 soup spoon of red bell pepper, chopped
2 cups of cooked chicken, cut into pieces (use leftovers)
1/2 cup of Curaçao, Grand Marnier or Cointreau
Fry the mushrooms and onion in butter or margarine for 10 minutes
Remove from heat and add flour
Mix well and return to heat
Add milk gradually, stirring constantly, until thickened
Add salt, black pepper, garlic salt, parsley, red bell pepper, and chicken
Cook on low heat, covered, for 10 minutes
Remove the cover and add your preferred liqueur
Cook for an additional 5 minutes
Serve over warm toast
Serves 4.
