Classic Chicken a la King

Classic Chicken a la King 1/2 cup salted butter 8 ounces mushrooms sliced 1/3 cup all-purpose flour 2 cups chicken broth 1 1/2 cups milk 2 egg yolks 1/3 cup heavy creamy 1 cup frozen peas 1 cup chopped drained pimientos 4 cups chopped cooked chicken In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes. Serve hot over cooked rice, pasta, toast, or biscuits. Notes Chicken a la King is served over rice, pasta, toast, or biscuits.