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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brazilian Chicken And Mushrooms

Recipe Tags: Poultry Recipes

Date Added: January 27, 2013


1 Cup Chicken Broth low-sodium
1 Cup Milk or thin cream
2 Ounces Butter small lump
2 Ounces Flour bleached, sifted
3 Cups Ice cooked
4 Unit Eggs yolks (up to 5)
1/2 Unit Pepper diced small
1/2 Unit Red Pepper diced
1 Cup Mushroom sliced
1 Teaspoon Lemon Juice depending on the
1 Unit Salt (to taste)
1 Unit Pepper hot red
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1. Melt the butter, add the mushrooms and diced green pepper.

2. Saute for 5 minutes over a slow heat to prevent butter from burning.

3. Add flour and seasonings, mix well, then add cold chicken broth and milk.

4. Stir constantly until creamy. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot.

5. Then add well-beaten egg yolks. Continue stirring until everything is hot.

6. DO NOT overcook unless you like creamy scrambled eggs.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Mushroom, MSG, Poultry, Sulfites, Fructose Malabsorption allergies.
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