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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
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Servings: 
8

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4.09231
Average: 4.1 (13 votes)