| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main course, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; boned and skin removed |
| 1/4 |
lb |
Asparagus |
| 1/4 |
lb |
Grated parmesan cheese |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Dry Sherry or Madeira wines |
| 2 |
|
Egg yolks |
|
|
Salt; pepper and nutmeg, to taste |
|
|
Flour; to coat |
| 2 |
tb |
Butter; to cook chicken |
INSTRUCTIONS
1. Peel and cook the asparagus in salted water.
2. Divide ea breast in 2 so as to have 4 half breasts. Wash them with lemon
juice and season with salt and pepper. Let stand 1 hour.
3. Coat breasts with flour and saute them quickly in butter until golden
brown. Drain in paper towels.
4. Oil a baking dish and place chicken side by side.
5. Melt the butter in a saucepan and stir in flour 2 minutes. Add broth,
nutmeg, salt and pepper and stir until sauce thickens.
6. Stir in parmesan and wine. Cook 1 minute.
7. Stir in yolks off the heat.
8. Pour this sauce over chicken and bake until very hot.
9. Serve with white rice.
NOTES : You may add 1/4 cup cheddar to the sauce. you may use mushrooms
instead of asparagus. you may add 1/4 cup cream or half and half to the
sauce you may add mascarpone to the sauce.
Recipe by: Miriam P. Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Dec 28, 1997
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