3 chicken breasts
1 stalk sliced celery
1 sm. onion, finely chopped
Salt
1/4 tsp. whole white peppercorns
1/8 tsp. dried thyme
3 c. water
1 sweet red bell pepper, sliced
2 tbsp. butter
1 tbsp. flour
2 tbsp. long grain white rice
1 c. light cream
1 egg
1 tbsp. lemon juice

Combine chicken, celery, onion, salt, peppercorns, thyme, water and bring to a boil. Reduce heat, simmer 30 minutes. Strain, reserve broth. Discard all but chicken. Cut into bite size pieces. Saute red pepper, remove from pan and add flour and rice. Stir until bubbly. Stir in broth. Cook until boils. Cover until rice is tender, about 20 minutes. Mix in cream. Add some sauce to lemon and egg then add to sauce. Mix in red pepper and chicken. Heat and salt to taste. Do not boil.