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Ingredientes
- 2 tbsp. butter
- 1/2 green pepper shredded
- 1 c. thinly sliced mushrooms
- 2 tbsp. flour
- Salt & pepper
- 2 c. light cream
- 3 c. cut up cooked chicken
- 1/4 c. butter creamed
- 3 egg yolks
- 1 teaspoon onion juice
- 1 tbsp. lemon juice
- 1/2 teaspoon paprika
- Shredded pimento
Direcciones
- Simmer the 2 Tbsp. butter, green pepper and mushrooms 5 min. Add in flour and seasonings; stir and cook gently till frothy. Fold in cream and stir till sauce is thickened. Pour into top of double boiler. Add in chicken, heat thoroughly over warm water. Beat the creamed butter into the egg yolks. Add in onion juice, lemon juice and paprika. Add in slowly to warm chicken mix, stirring till thickened. Add in pimento. Serve at once in noodle nests, patty cases or possibly on warm buttered toast. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 260 | 78% |
| Total Fat 29.38g | 37% |
| Saturated Fat 15.29g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 128mg | 5% |
| Potassium 238mg | 7% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.55g | 0% |
| Protein 13.51g | 22% |
