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.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6|
|Calories from Fat: 510 (72%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 1244.3mg||383 %|
|Sodium 391.2mg||13 %|
|Potassium 430.3mg||11 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.9g|
|Protein 37.4g||53 %|
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Calories per serving: 713
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