Chicken A La Providence
|Whole chicken breasts||2|
|Water||1 Cup (16 tbs)|
|Onions||2 Medium, sliced|
|Carrots||4 , peeled, cut in 1/4-inch slices and cooked|
|Fresh lemon juice||2 Teaspoon|
|Egg yolks||2 , slightly beaten|
|Bacon slices||8 , cut into 1 inch pieces|
|Chopped parsley||2 Tablespoon|
Put chicken, 1 teaspoon salt, the bay leaf, 1 sprig parsley, and enough water to cover chicken in large saucepan.
Bring to boil, cover and simmer for 45 minutes, or until chicken is tender.
Remove chicken and boil the liquid until reduced to 2 cups.
Remove skin and bones from chicken, keeping pieces of meat as large as possible.
Dredge meat lightly with flour and brown in 2 tablespoons butter.
Remove chicken and brown onion lightly in remaining drippings in skillet.
Put layers of chicken, carrot, and onion in 2-quart casserole.
Cover and put in preheated moderate oven (350°F.) to heat while making sauce.
In saucepan, melt 2 tablespoons butter and blend in 2 tablespoons flour.
Gradually add 2 cups broth and cook, stirring, until smooth and slightly thickened.
Add lemon juice.
Pour mixture over egg yolks, beating constantly.
Season to taste with salt and pepper.
Pour over contents of casserole, sprinkle with bacon and garnish with chopped parsley.