Directions:
- Sauté mushrooms and green pepper in 2 tablespoons butter in a large skillet until tender. Remove vegetables, and set aside. Add flour and salt to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken. Reduce heat to low.
- Add sherry, lemon juice, and onion juice, mixing well; cook 3 minutes or until bubbly. Combine egg yolks, softened butter, and paprika in a small mixing bowl; beat well. Add yolk mixture to chicken mixture, stirring constantly. Cook 2 to 3 minutes. Stir in pimiento and reserved vegetables.
- Spoon chicken mixture into a chafing dish. Spoon evenly into patty shells to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.03 Kcal (1955 kJ) | ||
| Calories from fat | 329.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.56g | 56% | |
|---|---|---|---|
| Cholesterol | 149.09mg | 50% | |
| Sodium | 817.19mg | 34% | |
| Potassium | 413.17mg | 9% | |
| Total Carbs | 17.1g | 6% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 18.77g | 38% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 102.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 222.99 Kcal (934 kJ) | ||
| Calories from fat | 157.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.46g | 56% | |
|---|---|---|---|
| Cholesterol | 71.19mg | 50% | |
| Sodium | 390.18mg | 34% | |
| Potassium | 197.28mg | 9% | |
| Total Carbs | 8.17g | 6% | |
| Sugars | 0.47g | 4% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 8.96g | 38% | |
| Vitamin C | 4.5mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 13% | |
| Calcium | 49.1mg | 10% | |
* 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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