- 2 cups cooked chicken, diced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 egg yolks
- Toast points, rice, or pasta for serving
- In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to make a roux a thick paste.
- Gradually whisk in the heavy cream, milk, and sherry, making sure to eliminate any lumps. Continue to cook and stir until the mixture thickens and begins to simmer.
- Add the salt, paprika, and cayenne pepper. Adjust the level of cayenne pepper to your desired level of spiciness.
- In a separate bowl, lightly beat the egg yolks. Take a small amount of the hot cream mixture and slowly whisk it into the beaten yolks. This is called tempering and prevents the yolks from curdling when added to the hot sauce.
- Gradually whisk the tempered yolks back into the skillet with the cream sauce. Continue to cook for a few more minutes, stirring constantly, until the sauce thickens and becomes smooth.
- Add the diced chicken to the sauce and cook until it’s heated through, about 2-3 minutes.
- Serve the Chicken Newburg hot over toast points, rice, or pasta.
- Garnish with a sprinkle of paprika or some chopped fresh parsley if desired.
Enjoy your homemade Chicken Newburg! It’s a rich and decadent dish that’s perfect for special occasions or a comforting meal.