• prep: 45 min
  • cook: 45 min
  • total: 1 hr 30 min
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  • servings:
  • Summary

    Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. This time, we've lightened Greenwald's dish with stock and added red, yellow, and orange bell peppers. Even with the changes, though, the dish will likely evoke childhood taste memories for those of a certain age.

    Ingredients

    • 1 3/4 cups chicken broth (14 fl oz)
    • 1 1/2 lb skinless boneless chicken breast halves
    • 5 tablespoons unsalted butter
    • 1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
    • 1 1/4 teaspoons salt, or to taste
    • 1/2 teaspoon black pepper
    • 1/2 cup finely chopped onion
    • 2 tablespoons all-purpose flour
    • 1 1/4 cups heavy cream
    • 1/4 lb white mushrooms, trimmed and quartered
    • 3 large egg yolks
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 tablespoons dry Sherry, or to taste
    • 1/2 teaspoon paprika (not hot)
    • 6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
    • 1/4 cup chopped fresh flat-leaf parsley

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 437 % Daily Value *
    • Total Fat: 31 g 47.68%
    • Saturated Fat: 18 g 90.76%
    • Trans Fat: 1 g %
    • Cholesterol: 166 mg 55.39%
    • Sodium: 897 mg 37.37%
    • Calcium: 57 mg 5.7%
    • Potassium: 478 mg 13.67%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.92%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 9 g %
    • Dietary Fiber: 1 g 3.37%
    • Sugar: 3 g
    • Protein: 29 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 27.48%
    • Vitamin C 8.2%
    • Vitamin D 8.16%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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