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Categories:
chicken broth Bonelsss TB butter red TP salt TP black pepper onion TB Flour heavy cream white button egg yolks lemon juice TB Tp Sweet Paprika Bread parsley
Viewed: 111 - Published at: 9 years agoIngredients
- 1.75 C chicken broth
- 1.5 Lbs Bonelsss Skinless Chicken Breasts
- 5 TB Butter, divided
- 1/2 each red, yello, orange peppers chopped in . small dice
- 1.25 TP salt, divided
- 1/2 TP black pepper, divided
- 1/2 C Minced Onion
- 2 TB Flour
- 1.25 C Heavy Cream
- 1/4 Lb White Button Mushrooms Quartered
- 3 Large Egg Yolks
- 1 TB Lemon Juice
- 2 TB Dry Sherry
- 1/2 Tp Sweet Paprika
- 6.Slices of Bread Toasted
- 1/4 C Chopped Parsley
Method
- Fry Chicken in pan with butter til brown and cooked thru. Add Broth to frying pan with the chicken and heat through with the broth. Remove the chicken.
- Heat 2 TB butter in separate large heavy pot until the foams subsides Cook the peppers, stirring until soft but not brown 6-8 minutes. Transfer peppers to a bowl and season with 1/4 TP of salt and pepper.
- Add onion and remaining butter ti pot Add flour, 1 Tp salt 1/4 Tp pepper. Stir and cook 2 minutes on low heat. Whisk in cream and 3/4 C of the reserved broth. Add mushrooms and simmer until the mushrooms are tender about 5 Mins. Bring sauce slowly to a simmer. Whick egg yolks in a separate small bowl and add lemon juice, sherry and paprika. Whisk 1/2 C of the mushroom sauce to the eggs and stir to warm eggs. Pour egg mixture back into the pot. Cook over low heat, (do not simmer or sauce will curdle) about 2 minutes
- Slice chicken crosswise. Add the chicken and the peppers to the sauce and heat through. Serve or toast points and top with parsley
