Brazilian Chicken & Mushroomschicken, ethnic 1 cup chicken broth 1 cup milk, or thin cream 2 oz butter 2 oz flour 3 cup chicken, cooked, sliced 4 egg yolks 1/2 green pepper, diced 1/2 red pepper, diced 1 cup mushrooms, sliced 1 teaspoon lemon juice 1 salt 1 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. |
