Brazilian chicken and mushrooms

Yield: 6 servings

Measure Ingredient
1 cup Chicken broth
1 cup Milk, or thin cream
2 ounces Butter
2 ounces Flour
3 cups Chicken, cooked, sliced
4 \N Egg yolks
½ \N Green pepper, diced
½ \N Red pepper, diced
1 cup Mushrooms, sliced
1 teaspoon Lemon juice
\N \N Salt
\N \N Pepper

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.

Source: the complete book of World Cookery Crescent Books, A division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 1972

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