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BRAZILIAN CHICKEN AND MUSHROOMS

Category:    Chicken
Yield: 6 servings
 
      1 c  Chicken broth                     1/2    Green pepper, diced
      1 c  Milk, or thin cream               1/2    Red pepper, diced
      2 oz Butter                              1 c  Mushrooms, sliced
      2 oz Flour                               1 ts Lemon juice
      3 c  Chicken, cooked, sliced                  Salt
      4    Egg yolks                                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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