Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Cooked chicken |
1 teaspoon | Capers |
1 teaspoon | Chopped fresh parsley |
\N \N | Salt & pepper to taste |
3 tablespoons | Butter |
3 tablespoons | Flour |
3 \N | Chicken bouillon cubes (up to) |
6 cups | Chicken broth |
4 tablespoons | Fresh cream or |
\N \N | Evaporated milk |
3 \N | Egg yolks |
1 teaspoon | Lemon juice |
4 tablespoons | White wine |
Cook chicken with salt, pepper & bouillon cubes. When cooked, remove chicken & cut into big slices. Then take butter & flour & fry until golden.
Add broth until it gets to a smooth sauce. Boil for about 10 minutes.
Remove from heat. Add beaten egg yolks with cream plus white wine, lemon juice & capers. Let chicken get hot in the sauce but don't boil again. You can also add asparagus, mushrooms or lobster tails. Serve on a bed of rice or with potatoes.
MRS WILLIE (MEIKE) MOORE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .