Directions:
- Steam or boil chicken until tender. Remove the meat from bones and cut into bite size pieces. Reserve 1 cup of the chicken stock for sauce.
- Remove pith and seeds of the peppers. Chop peppers, chop the onion finely, slice mushrooms; saute vegetables in 30g of melted butter until onion is transparent.
- Remove from the pan. Add extra 15g butter to pan, when hot, sprinkle in flour and salt. Cook, stirring 2 minutes. Gradually blend in the milk and reserved chicken stock. Stir over gentle heat until the sauce boils and thickens. Simmer for 3 minutes.
- Stir a little of the hot sauce into beaten egg yolks. Return to saucepan. Add lemon juice, paprika, chicken pieces and vegetables. Reheat hently, but do not allow to boil.
- Just before serving, stir in the sherry. Serve with rice or mashed potato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 996.11 Kcal (4171 kJ) | ||
| Calories from fat | 622.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.18g | 106% | |
|---|---|---|---|
| Cholesterol | 485.67mg | 162% | |
| Sodium | 392.02mg | 16% | |
| Potassium | 1041.53mg | 22% | |
| Total Carbs | 10.49g | 3% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 75.47g | 151% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.9mg | 27% | |
| Calcium | 153.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 174.24 Kcal (730 kJ) | ||
| Calories from fat | 108.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 106% | |
|---|---|---|---|
| Cholesterol | 84.96mg | 162% | |
| Sodium | 68.57mg | 16% | |
| Potassium | 182.19mg | 22% | |
| Total Carbs | 1.83g | 3% | |
| Sugars | 0.95g | 22% | |
| Dietary Fiber | 0.28g | 6% | |
| Protein | 13.2g | 151% | |
| Vitamin C | 6mg | 57% | |
| Iron | 0.9mg | 27% | |
| Calcium | 26.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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