Chicken à la King

Put the chicken breasts in a pan with the stock, bring to a bare simmer and poach for 12-14 minutes, until just cooked through.

Lift the chicken out and keep the stock.

Shred or cut the chicken into large bite-sized pieces once it is cool enough to handle.

Melt the butter in a wide pan and cook the mushrooms over high heat for 5 minutes, until browned.

Add the onion and green pepper, turn the heat down and cook for 8 minutes until soft.

Stir in the flour and cook for 2 minutes, stirring constantly.

Add the sherry and let it bubble for 30 seconds.

Pour in the reserved stock a ladleful at a time, whisking each addition smooth before the next.

Simmer for 8 minutes, until the sauce is thick enough to coat a spoon.

Stir in the cream, the roasted peppers, the salt and the pepper.

Beat the egg yolks in a small bowl with a ladleful of the hot sauce, then stir that back into the pan off the heat.

Fold the chicken through and warm it gently without letting it boil, which would scramble the yolks.

Scatter the parsley over and serve over rice or on toast.