1/2 stick butter
1 package (8 ounces) sliced mushrooms
1/2 cup chopped onion
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1 teaspoon garlic powder
2 egg yolks
1/3 cup heavy creamy
1 cup frozen peas
1 jar (7 ounces) chopped pimientos, drained
3 - 4 cups chopped or shredded cooked chicken
Melt the butter in a skillet. Add the mushrooms and onion and cook until soft, about 5 minutes.
Stir in the flour and cook about 1 minute. Add the chicken broth, milk and garlic powder. Bring to a boil, reduce heat and simmer until sauce begins to thicken, about 3-4 minutes.
While the sauce simmers, combine the egg yolks and cream in a bowl. Whisk well to combine. Temper the mixture by adding about a 1/2 cup of the simmering sauce into the eggs. Stir, then pour the egg mixture into the sauce and continue to cook about 2 more minutes.
Add the peas, pimientos and chicken. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste. Serve over toast points, rice, egg noodles or biscuits.