Recipe#3447

Title: Brazilian Chicken and Mushrooms

  From: BobbieB1@aol.com 
Date: Tue, 8 Oct 1996 18:38:49 -0400 
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

      Yield: 6 Servings
 
      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.