saute the butter, green peppers and onions.

mix the flour, salt and paprika together in a separate bowl.

make a roux with the butter and flour mixtures.

add the half and half. cook until thickened but not boiled.

beat the egg yolks in a separate bowl and slowly add 1/4 to 1/2 cup of the sauce and mix well (so that the sauce won't have scrambled eggs).

add the eggs mix to the rest of the sauce.

add the lemon juice, chicken and pimentos and cook until the sauce is warm.

you can make corn bread or rice to serve with the sauce.