Chicken In Egg Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- young chicken
- g butter
- flour
- broth
- egg yolk
- 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.