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Chicken with Egg and Lemon Sauce




Source of Recipe


Internet


List of Ingredients




1 onion, chopped
1 tbsp. chopped parsley
2 tbsp. butter or margarine
4 chicken breasts, cut in half
flour seasoned with salt and pepper
2 tbsp. chopped fennel
1 1/2 cups chicken stock
1 lb. shelled peas
2 chicken livers, chopped
2 egg yolks
2 tbsp. lemon juice
salt and pepper

1. Sauté the onion and parsley in the butter or margarine for three minutes.

2. Coat chicken with seasoned flour and brown in fry pan with the onion and parsley.

3. Add the fennel and chicken stock, cover and simmer for about 1/2 hour.

4. In another saucepan, cook the peas in boiling salted water until just tender. Drain and add to the chicken with the chicken livers. Cook for another 15 minutes.

5. Combine the egg yolks with lemon juice. Remove the chicken from the heat and stir in the egg yolks and lemon juice. Season to taste with salt and pepper and serve immediately.



Recipe