Place your skillet on the stove now. Turn the heat to a medium setting. Add the butter to the warm pan. Let the butter melt until it bubbles.

Add the sliced mushrooms to the pan. Toss in the green and red peppers. Cook them until they are very soft. This should take about five minutes.

Sprinkle the flour over the cooked vegetables. Stir it well with your wooden spoon. Cook the flour for one minute. This removes the raw flour taste.

Pour in the chicken broth very slowly. Use your whisk to stir the liquid. Keep stirring until the lumps are gone. The sauce will start to get thick.

Add the heavy cream to the skillet. Lower the heat to a simmer. Let the sauce bubble for a few minutes. It will become very thick and shiny.

Stir in the cooked chicken and peas. Add the pimientos for a bright color. Season the mix with salt and pepper. Stir everything together very gently.

Whisk the egg yolks in a small bowl. Add a spoonful of hot sauce to them. This warms the eggs slowly and safely. Stir the eggs into the big skillet.

Cook the meal for two more minutes. Do not let the sauce boil now. Serve the chicken over warm, flaky biscuits. Your delicious dinner is now ready.