Directions:
- In a skillet over medium heat, melt shortening; brown mushrooms.
- Add flour to mushrooms and stir until blended, then slowly stir in the stock.
- Turn heat to low and cook, stirring constantly, until thick.
- Add chicken, sherry, salt and cayenne to skillet and stir well to combine; cook until chicken is hot.
- Add a small amount of the hot sauce to the egg yolks, which you should have in a small bowl, to temper the egg yolks so they won't curdle when they hit the hot sauce.
- When tempered, stir egg yolks into chicken mixture and cook, stirring constantly, for about 3 minutes.
- Remove from heat, stir in pimiento strips, and serve over rice or hot biscuits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.62 Kcal (2523 kJ) | ||
| Calories from fat | 353 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.22g | 60% | |
|---|---|---|---|
| Cholesterol | 145.83mg | 49% | |
| Sodium | 1531.28mg | 64% | |
| Potassium | 506.84mg | 11% | |
| Total Carbs | 25.07g | 8% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 25.54g | 51% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 241.88 Kcal (1013 kJ) | ||
| Calories from fat | 141.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 60% | |
|---|---|---|---|
| Cholesterol | 58.53mg | 49% | |
| Sodium | 614.63mg | 64% | |
| Potassium | 203.44mg | 11% | |
| Total Carbs | 10.06g | 8% | |
| Sugars | 1.18g | 12% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 10.25g | 51% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.8mg | 11% | |
| Calcium | 23.7mg | 6% | |
* 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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