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Correo Electrónico
Add a photoRaciónes: 6 Oz
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Ingredientes
- 8 oz green peppers
- 8 oz (1 cup) stock
- 1 8oz can mushrooms
- 9 oz chicken fat
- 4 oz flour, all purpose
- 2 qts chicken stock, hot
- 2 qts milk, hot
- 2 1/2 lbs cooked chicken
- salt and pepper as needed
- 2 oz pimentoes, diced
- 4 oz cherry wine
Direcciones
- Dice green peppers and simmer in stock for 3 minutes.
- Slice mushrooms thin and sauce in 1 oz (2 Tbsp) chicken fat.
- Skim fat from stock. Stir chicken fat, simmer with flour 4 minutes. Don't brown.
- Add hot chicken stock and milk; whip smooth.
- Cut chicken into large pieces.
- Season stock as needed.
- Combine everything and bring to a boil.
- Serve 6 oz on two slices of toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 933g | |
| Recipe makes 6 servings | |
| Calories 962 | |
| Calories from Fat 659 | 69% |
| Total Fat 73.1g | 91% |
| Saturated Fat 24.49g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 945mg | 39% |
| Potassium 1100mg | 31% |
| Total Carbs 33.45g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 18.59g | 12% |
| Protein 40.72g | 65% |
