Chicken Tetrazzini

• 1 chicken, cut up or 4 breast halves
• 1 Tbsp. salt
• 1/4 c. butter or margarine
• 6 Tbsp. light cream
• 3/4 c. flour
• sherry (optional)
• 1 frozen pkg. chopped broccoli
• 1 lb. fresh mushrooms
• 3 egg yolks
• fresh parsley
• celery
• 1 onion
• Tabasco sauce
• linguini (1 lb.)

1. Place chicken in pot with water, salt, parsley, onion and celery and boil until cooked.
2. Remove chicken from pot.
3. Remove skin and cut up into 1-inch pieces.
4. Drain the chicken stock and reserve.
5. Now melt the butter/margarine and add flour, stirring constantly.
6. Gradually add 8 cups chicken stock, keep stirring until it begins to thicken.
7. In the meantime, beat the three egg yolks, add about 1/2 cup of the sauce to the egg yolks.
8. Mix and slowly pour the yolks back into the thickened sauce.
9. If the sauce is too bland, add a chicken bouillon or two for taste. Additionally, add the Tabasco sauce (a few shakes) and 1/4 cup sherry (optional).

chicken, salt, butter, light cream, flour, sherry, frozen pkg, fresh mushrooms, egg yolks, parsley, celery, onion, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191395 (may not work)