1/3 c. mushrooms, sliced
1/3 c. melted butter
2 1/2 tbsp. bread flour
2/3 c. chicken stock, hot
1 c. hot milk
1/3 c. hot light cream
1/4 c. green pepper, diced
2 oz. pimentos
Salt to taste
1 tsp. sherry wine
3/4 lb. chicken, boned and skinless

Cook chicken - saute mushrooms in melted butter until soft. Add flour, stir, and cook slowly for 10 minutes. Do not brown. Add hot stock. Stir until slightly thickened and smooth. Add milk and blend well. Cook peppers in boiling water for 5 minutes. Drain peppers and add to sauce with pimentos.

Add sherry and adjust seasoning. Reheat chicken meat in stock it was cooked in and drain. Combine chicken and sauce, stirring carefully to prevent breaking up in pieces of chicken or vegetables. Serves 4 to 6.