Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, poached and diced
  • 1 cup King oyster mushrooms, sliced
  • 0.5 cup green bell pepper, finely diced
  • 0.5 cup red bell pepper or pimientos, sliced
  • 0.25 cup shallots, minced
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1.5 cups heavy cream
  • 1 cup chicken bone broth
  • 2 large egg yolks
  • 2 tbsp dry Sherry
  • 1 tsp kosher salt
  • 0.5 tsp white pepper
  • 1 pinch ground nutmeg

Instructions:

  1. Melt 1 tablespoon of butter in a large deep skillet over medium heat. Sauté the king oyster mushrooms, bell peppers, and shallots until mushrooms are golden and vegetables are tender-crisp. Remove from pan and set aside.
  2. In the same pan, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 2 minutes to create a pale roux, ensuring it does not brown.
  3. Slowly whisk in the chicken bone broth followed by the heavy cream. Simmer gently, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  4. In a small bowl, whisk the egg yolks. Temper them by slowly whisking in two tablespoons of the hot cream sauce, then pour the tempered yolk mixture back into the skillet while whisking.
  5. Fold the diced chicken and sautéed vegetables back into the sauce. Add the dry sherry, salt, white pepper, and nutmeg.
  6. Simmer on low heat for 3–5 minutes until heated through. Do not allow the sauce to reach a hard boil to prevent the eggs from curdling.