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Ingredients
1 3/4 - 2 lbs. chicken
breasts (or 2 whole skinless, boneless chicken breasts)
salt and pepper to taste
1/2 cup butter (1 stick)
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram
leaves
1 large onion, studded
with 12 cloves
1/2 lemon
3/4 cup Burgundy
1/8 teaspoon nutmeg
1 cup half and half
cream
1/4 cup all-purpose
flour
3 egg yolks, beaten
Directions
Cut onion with cloves in half and
place in a large saucepan flat sides down. Season
the chicken breasts with salt and pepper and arrange
in saucepan around onion halves. Add butter, thyme,
marjoram, lemon, Burgundy and nutmeg. Add enough
water to cover ingredients.
Bring to a boil, then
reduce heat. Cover and simmer for about 30 minutes
or until chicken is very tender. Discard lemon and
onion halves. Remove chicken from the broth and
place on a cutting board, allowing to cool enough to
handle. Chop the chicken into bite-size pieces.
Mix enough half and half
into the flour to make a smooth thin paste (similar
to the consistency of a thin milkshake).
Gradually pour flour paste into broth, stirring
constantly as it enters the broth. Combine the egg
yolks with the remaining half and half and gradually
blend into broth, stirring constantly.
Cook over medium heat,
stirring constantly until thickened. Add chicken
pieces and stir in gently. Season to taste with salt and
pepper and heat through. Serve over rice or
pasta and garnish with
croutons or small
crusty
garlic bread
slices. |
