Supreme of Chicken with Lemon Sauce
Source of Recipe
Shared by Jean author unknown
Recipe Introduction
Per Serving (excluding unknown items): 583 Calories; 34g Fat (53.5%
calories from fat); 62g Protein; 4g Carbohydrate; 1g Dietary Fiber;
259mg Cholesterol; 736mg Sodium. Exchanges: 9 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
List of Ingredients
1 cup chicken stock
1 stock celery -- sliced thinly
1 onion -- sliced thinly
4 chicken breasts
1 egg yolk
1 tablespoon lemon juice
1/4 cup heavy cream
Recipe
Bring stock to a boil in a skillet. Add celery and onion to boiling
stock. Cover and cook over low heat until veggies are crisp-tender,
about 5 minutes. Add chicken breasts. Poach, covered, over low heat
for 25 minutes or until cooked through and tender. Transfer chicken
and vegetables to a warm platter. Strain stock. Pour strained stock
into a saucepan and heat. Mix egg yolk with lemon juice. Remove
stock from heat. Beat in egg yolk/lemon juice mixture until creamy.
Stir in cream. Add salt and pepper to taste. Pour over chicken and
vegetables. Serve immediately
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