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.