2 (4 ounce) cans chicken broth
1 (4 ounce) can sliced mushrooms
1 egg, room temperature
1 cup water
1 lemon, sliced
Lightly grease a 10x8-inch casserole dish.
In a large pot over medium-low heat, combine broth with mushrooms and peppers; cover, and cook 5 minutes.
In a large saucepan, mix egg white and 3/4 cup lemon juice; cook 3 minutes, stirring gently. Remove pan from heat, and stovetop or broil chicken or vegetables that are still white. Serve warm, covered, with lemon glaze.
A pity we did not receive the vital ingredients: sage, dried thyme, oregano and basil. We substituted oregano for the basil and it turned out just fine. The holiday cookies we received in the mail were not edible, so I made this recipe in the kitchen.
I used this recipe as a base to get an idea of amounts and how much chicken would make a dish. After several hours of cooking, there was quite a bit of chunky/frozen chicken that I cut in half to make a bed for the eggs. It certainly made an appearance, as did the cheese curds. Next time, I make this dish, I would leave the eggs out altogether and leave the butter and eggs alone. I think this would be quite a rich and tasty dish, but I am sure a similar result would have occurred, with or without the eggs. I ended up adding about a third cup of sour cream, and 2 cups of sour cream by weight, to try and compensate, but this did not help matters. I really do appreciate the attempt at a scrambled egg, but this was not the sort of dish I would make again.
We cooked these using Real Iowa cheddar (kind of a pain to find, was 3T too much bread) and throughout the cooking we noticed that the eggs were a bit runny - we ended up adding an extra egg and a tsp. salt. The resulting profound flavor was incredible! We will definitely make these over and over. So, highly recommend!