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Chicken Newburg

Western.Chefs's picture
  Rendered chicken fat/Butter 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Cubed cooked chicken 2 Cup (32 tbs) (Pieces Should Be Fairly Large)
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
  Light cream 1 Cup (16 tbs)
  Egg yolks 3
  Hot toast/Fluffy rice 1 Cup (16 tbs)
  Paprika 1 Teaspoon

1. In a skillet heat the fat, add the mushrooms and cook until almost tender. Add the chicken, half the sherry, the salt and pepper and cook slowly until the mushrooms are tender.
2. Transfer the mixture to the top of a double boiler, add the cream and heat thoroughly over boiling water.
3. Add the remaining sherry and the egg yolks lightly beaten with a little of the hot sauce. Cook, stirring, until thickened. Correct the seasonings.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2531 Calories from Fat 1410

% Daily Value*

Total Fat 157 g241.8%

Saturated Fat 69.6 g348.2%

Trans Fat 0 g

Cholesterol 1195.2 mg398.4%

Sodium 2436.4 mg101.5%

Total Carbohydrates 136 g45.4%

Dietary Fiber 5.3 g21.3%

Sugars 7.8 g

Protein 136 g272.1%

Vitamin A 119.3% Vitamin C 26.8%

Calcium 42.6% Iron 88.5%

*Based on a 2000 Calorie diet

Chicken Newburg Recipe