1. In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add mushrooms, bell pepper and onion. Cook 5 minutes, until vegetables are tender. Remove with a slotted spoon and set aside.

2. Melt remaining 2 tablespoons of butter in the same pan. Add flour, salt, pepper, and nutmeg. Cook, stirring, for 1 minute without browning.

3. In a small bowl, combine broth and cream. Gradually stir cream mixture into pan. Bring to a boil, and cook, stirring, until sauce is smooth and thickened, 3 to 5 minutes.

4. Gradually whisk 1 cup of sauce into egg yolk. Stir back in the pan until well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook until heated through, about 5 minutes. Garnish with pimiento.

Prep: 10 minutes Cook: 20 minutes Serves: 6