- mixture into egg yolk mixture; return all to pan, stirring
- constantly. Add lemon juice, salt, paprika and pepper; cook and stir
- over low heat for 2 minutes or until thickened. Add chicken and
- peas; heat through. Serve over pastry shells. Yield: 6 servings.
Nutritional Facts: 1 shell with 3/4 cup filling equals 452 calories, 27 g fat (11 g saturated fat), 138 mg cholesterol, 588 mg sodium, 30 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.