Chicken In Egg Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 young chicken
- 50 g butter
- flour
- broth
- 1 egg yolk
- 1/2 lemon
- salt and pepper
Instructions
- Sauté chicken pieces in 50 g butter, seasoned with salt and pepper; scatter a pinch of flour to color.
- Cook to doneness with broth, then lift out the chicken and keep it warm.
- Into the juices, stir a yolk beaten with the juice of half a lemon; warm briefly, pour over the chicken, and serve.