The Grove Chicken Parisienne
Makes 4-6 servings - Recipe from Milwaukee Journal Sentinel
¼ cup (½ stick) butter
1 cup milk
¼ cup finely chopped green onions (regular onions can be substituted)
¼ cup chopped green bell pepper
¼ cup sliced fresh mushrooms
½ jar (4 ounces) chopped pimentos
3 jars (5 ounces each) Kraft olive pimento spread
⅛ cup flour mixed with ⅛ cup water to thicken
2 cups cooked chicken breast, cubed
Salt and pepper to taste
1. In large saucepan, combine butter, milk, green onions, green pepper, mushrooms and pimentos and cook over medium heat until peppers are soft; about 5 minutes.
2. Add pimento spread and cook over medium-low heat until spread is melted, stirring occasionally. Add flour and water to thicken as needed. Sauce should be consistency of thick gravy and should stick to chicken. Add cooked chicken, salt and pepper and heat through if needed. Serve in potato baskets or over linguine.