| 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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