Brazilian Chicken and Mushrooms

¼ cup butter

1½ cups sliced button mushrooms

1 large green pepper, for 1 cup diced

¼ cup flour

¾ cup chicken broth

1 cup milk or heavy cream

2-2½ pounds grilled or roasted boneless chicken breasts, cut into thin slices

1 large red pepper, for 1 cup diced

1½ teaspoons lemon juice

Salt and pepper, to taste

Melt butter, add mushrooms and diced green pepper and saute about 5 minutes over a low heat. Add flour and seasonings, mix well. Slowly add chicken broth and milk. Allow to simmer until creamy; set aside.

In a separate pan, add chicken, red pepper and lemon juice and cook until hot. Add mushroom sauce and stir to combine. Serve over a bed of bow-tie pasta or egg noodles.

Serves six to eight.

Chef Michael Vaughn, director of food and facility services, Ringling Bros. and Barnum & Bailey