Chicken Parmesan Sauce

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3cups or a bit less sauce
  • About This Recipe

    “This sauce is wonderful on Artichoke Souffle Pie or you can serve it in patty shells or over toast as chicken ala king–Great taste. Original recipe comes from a “Sunset” cookbook.”


  • 3tablespoonsbutter( margarine)
  • 3tablespoonsgreen onions, chopped
  • 2tablespoonspimientos, diced
  • 3tablespoonsflour
  • salt & pepper
  • 3/4 cupmilk
  • 1cupchicken broth
  • 1 1/2 cupscooked chicken, cubed
  • 1/4 cupparmesan cheese
  • Directions

  • Melt the butter (margarine) in a saucepan and add the onion and pimiento.
  • Cook until the onion is wilted.
  • Blend in the flour, salt and pepper.
  • Stir in the milk and chicken broth; stir until it comes to a boil and has thickened.
  • Stir in the chicken and parmesan cheese.
  • Reviews

  • “Really liked, however next time I will use only 1 tablespoon of flour. My sauce was too thick. I used it on chicken parmesean and it was a nice change. Thanks for sharing”

  • “I loved this. I didn’t have pimientos so had to skip that. I was heavy handed with the pepper, and I really enjoyed it’s flavor standing out. Instead of salt I used a teaspoon of soy sauce. Finally, instead of cooked chicken I used finely cut up cooked broccoli. I served it all over rotini. I’m going to try it next done the same way and over a baked potato. Can’t wait! :)”

  • “This sauce is wonderful!!I did make it without the chicken to make a lighter sauce for your Artichoke Souffle Pie (Recipe #24503).I love it and am already trying to think of additional uses for it, so I can indulge more often!!:)Very easy to make and very flavorful!!Thank you, Bergy!!”