Chicken Hash- In a sauce pan combine the béchamel sauce and the cream, whipping with a whisk until fluffy. Add the Corderillas white wine and mix well. Stir in chicken. Cook over low heat until mixture is hot. Season with salt and pepper. Stir in egg yolks, blending well with a spoon.
Serve over wild rice, baked potato shell or use as stuffing for omelets or crepes.
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