2 tbsp butter
1 green pepper, white pith removed seeded, and finely chopped
1 punnet button mushrooms, finely sliced
1 tsp pink salt
1 ½ cups cream
½ cup milk
700g cooked diced chicken
3 egg yolks
2 tsp lemon juice
1 tbsp paprika
2 tsp chopped parsley
3 tbsp sherry [optional]
Can be served with cauli-rice or vegetable noodles that have been sautéed.
Nutritional Info:
Servings:
Total Fat 40 g
Sodium 1095 mg
Potassium 239 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 5 g
Protein 21 g
1 green pepper, white pith removed seeded, and finely chopped
1 punnet button mushrooms, finely sliced
1 tsp pink salt
1 ½ cups cream
½ cup milk
700g cooked diced chicken
3 egg yolks
2 tsp lemon juice
1 tbsp paprika
2 tsp chopped parsley
3 tbsp sherry [optional]
- In a medium sized saucepan, melt the butter over moderate heat.
- When the foam subsides add the green pepper and stirring occasionally with a wooden spoon, cook gently for 6 minutes. Add the mushrooms and cook for a further 4 minutes. Stir in salt, and cook for 2 minutes more.
- Gradually add the cream and milk, stirring continuously. Bring mixture to the boil, reduce the heat to low and cook for 3 minutes. Stir in the chicken and reduce the heat to very low so that, though the mixture continues to cook, it does not even simmer.
- In a small bowl, beat the egg yolks, lemon juice, paprika and parsley together with a wooden spoon. Add 4 tablespoons of the hot sauce, a spoonful at a time to the egg mixture and stir well to mix.
- Pour this mixture into the pan, stir to mix and cook gently for 4 minutes.
- DO NOT BOIL OR THE SAUCE WILL CURDLE.
Can be served with cauli-rice or vegetable noodles that have been sautéed.
Nutritional Info:
Servings:
Total Fat 40 g
Sodium 1095 mg
Potassium 239 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 5 g
Protein 21 g