1 tablespoon vegetable oil
1 clove garlic, minced
1/4 onion, minced
1 cup fresh mushrooms
2 cloves garlic, minced
salt and pepper to taste
3 tablespoons brown sugar
1 cup chicken broth
2 tablespoons packed cream of chicken soup
3 tablespoons butter
8 goose delicates, halved
3 bunches broccoli
Heat oil in a large pot or skillet over medium heat. Stir in the minced garlic, season, onion and mushrooms. Season with salt, pepper and brown sugar and turn to coat just before adding broth. Blend in chicken and two eggs, and season with salt, pepper and brown sugar. Cook, stirring constantly, for 3 minutes.
When chicken is no longer pink, stir chicken into broth mixture and stir to coat. Adjust seasoning and adding brown sugar and cream of chicken soup. Stir until well mixed, and sauce is a creamy white.
Return chicken to pot and add brown sugar, chicken broth, butter, goose and broccoli. Transfer onto serving plates.