*I used raw shrimp and sauteed it in 1/2 tbs butter until it turned pink. Removed it from the pan and set it aside.
Place egg yolks in a small bowl and beat. Set aside.
Heat a large skillet or saute pan over medium heat. Add 3 tbs of the butter and melt.
Add the mushrooms, peppers and peas. NOTE: I used frozen peas and microwaved on HI for 30 seconds to partially cook. Saute over medium heat until mushrooms begin to brown. Remove from pan and set them aside.
Add the remaining 1 tbs of butter to the pan; let it melt. Stir the flour into the butter until you get a smooth lump-free paste, and let cook for about 1 minute (this is a roux).
Slowly add the half-and-half while stirring constantly. Cook until slightly thickened. Add the wine and stir.
Take about 1/2 cup of the hot cream mixture and stir it into the beaten egg yolks (this is tempering). Add the egg/cream mixture back to the pan while stirring constantly. Cook for 1 minute. Add the salt and cayenne pepper.
Add the mushrooms, peppers and peas back to pan. Add the chicken or cooked shrimp. Heat through.
Serve in puff pastry cups or over rice.