Yield: 4 Servings
1/2 c Butter
4 Whole chicken breasts
1 c Sliced mushrooms
2 ts Lemon juice
1 tb Chopped parsley
Salt and pepper to taste
3 tb Flour
1 1/4 c Chicken broth
1/4 ts Mace
1/2 c Light cream
2 Egg yolks
2 tb White wine or lemon juice
Preheat oven to 375°.
Melt 5 tablespoons butter in large frying pan. Add
chicken breasts and cook over low heat 4-5 minutes
on each side. Remove from pan and transfer to
buttered ovenproof dish. Cover with foil and bake
for 10-15 minutes or until chicken is tender.
Meanwhile, add mushrooms and 1 teaspoon lemon
juice to butter left in pan. Sauté 5-6 minutes.
Add parsley, salt and pepper. Place mushrooms in
bottom of serving dish.
Place chicken on top of mushrooms and keep warm in
Melt 3 tablespoons butter in saucepan. Stir in
flour until smooth; add broth. Bring slowly to a
boil, stirring constantly. Boil, continuing to
stir, for 2 minutes. Add salt, pepper and mace.
Mix cream with egg yolks. Stir 3 tablespoons hot
sauce into cream and egg mixture, then pour into
saucepan with remaining sauce. Stirring
constantly, reheat slowly over pan of hot water.
Do not allow sauce to boil. Add white wine or
lemon juice. Spoon sauce over chicken and serve