Brazilian Chicken and Mushrooms
- 1 c Chicken broth
- 1 c Milk, or thin cream
- 2 oz Butter
- 2 oz Flour
- 3 c Chicken, cooked, sliced
- 4 Egg yolks
- 1/2 Green pepper, diced
- 1/2 Red pepper, diced
- 1 c Mushrooms, sliced
- 1 ts Lemon juice
- Salt
- 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.
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.
