Chicken a la King

3 tbsp. margarine
1 green bell pepper, finely chopped
1/2 cup chopped celery
1 can mushrooms, drained
1 small onion, chopped
3 tbsp. flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tbsp. lemon juice
1 tbsp. sherry
1 tsp. paprika
Salt and pepper to taste
1 8oz. can peas, drained
1 4oz. jar diced pimento peppers, drained

Melt margarine in a large skillet over medium heat. Saute bell pepper, celery
and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and
1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg
yolks into remaining milk and pour into skillet. Cook, stirring,
until thickened.

Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon
juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento
peppers. Heat through and serve.