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Cut the chicken into pieces. Chop the celery, the carrot, the onion and the parsley. In a saucepan, heat a cube of butter with two tablespoons of extra virgin olive oil, add a teaspoon of flower, stir and when it starts to fry add the chopped veggies, stir, cook for 5 minutes more.
Pour the broth into a saucepan and finally add the chicken. Salt, pepper, cover and let it all cook for 20 minutes, stirring occasionally. Meanwhile, dilute in a bowl the yolks with lemon juice. Remove the sauce from the heat and pour the egg and lemon cream over meat, stir and serve.
Ingredients: 1 chicken, 1 celery stalk, 1 carrot, 1 onion, parsley, butter, extra virgin olive oil, flour, meat broth, 2 yolks, lemon juice, salt, pepper.