Brazilian chicken & mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken broth |
| 1 | cup | Milk, or thin cream |
| 2 | ounces | Butter |
| 2 | ounces | Flour |
| 3 | cups | Chicken, cooked, sliced |
| 4 | Egg yolks | |
| ½ | Green pepper, diced | |
| ½ | Red pepper, diced | |
| 1 | cup | Mushrooms, sliced |
| 1 | teaspoon | Lemon juice |
| Salt | ||
| Pepper | ||
Directions
1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk.
Stir constantly until creamy. 2>. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if desired.