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Chicken With Lemon Sauce

ashlyn's picture
Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken with lemon sauce for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
  Frying chickens 2 (Disjointed)
  Water 6 Cup (96 tbs)
  Onion 1 , sliced
  Celery tops 4 , chopped
  Bay leaves 2
  Monosodium glutamate 2 Teaspoon
  Salt 2 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Lemon juice 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)

Place chicken in kettle; add water, onion, celery tops, bay leaves, monosodium glutamate, salt and peppercorns.
Cover tightly; bring to a boil.
Reduce heat; simmer for 1 hour or until chicken is tender.
Place chicken on serving platter; keep warm.
Strain and reserve 3 cups broth.
Melt butter in saucepan; blend in flour.
Add reserved broth gradually.
Cook, stirring constantly, until thickened and bubbly.
Beat egg yolks with lemon juice; add small amount of hot sauce to egg yolks, stirring well.
Add egg yolk mixture to sauce, stirring rapidly.
Cook until mixture returns to a boil.
Remove from heat; stir in parsley.
Spoon half the sauce over chicken.
Pour remaining sauce into serving bowl.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.1 (13 votes)