Yield: 4 Servings
|1 \N||Cooked chicken|
|1 teaspoon||Chopped fresh parsley|
|\N \N||Salt & pepper to taste|
|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, .