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Ингредиенты
- 6 chicken breasts, skinned and boned, may be pounded
- 2 tbsp. lemon juice
- 4 ounce. (1/2 c.) butter
- 2 tbsp. flour
- 8 ounce. chicken stock (1 c. or possibly 1 can)
- 4 ounce. (1/2 c.) dry white wine
- 1 egg yolk, lightly beaten
- 1/2 teaspoon salt
- Scant 1/2 teaspoon black pepper
- Scant 1/4 teaspoon cayenne red pepper (optional)
- 1/4 teaspoon nutmeg
- 4 ounce. mushrooms
- 1 teaspoon minced spring onions
Инструкции
- Sprinkle chicken with lemon juice and set aside. Preheat oven to 400 degrees. In frying pan, heat half the butter over medium heat. Add in chicken and cook for approximately 8 min on each side till lightly browned. Remove and set aside. Grease cooking dish with half of remaining butter.
- Heat rest of butter over medium heat. Stir in flour and cook, stirring for 1 minute. Add in chicken stock gradually, stirring constantly. After absorbed, bring to boil, stirring constantly. Stir in wine. Cook till thick. Beat 4 Tbsp. of warm sauce into beaten egg yolk, one spoon at a time, slowly. Stir egg mix into warm sauce.
- Cook over very low heat (so it will not curdle) till thick. Add in salt, pepper, cayenne, nutmeg, mushrooms and onions. Cover with foil or possibly lid. Bake at 400 degrees for 30 to 40 min till done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 214 | 64% |
| Total Fat 24.37g | 30% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.02g | |
| Cholesterol 101mg | 34% |
| Sodium 592mg | 25% |
| Potassium 366mg | 10% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.92g | 1% |
| Protein 18.15g | 29% |
