Norwegian Citron Chicken
|Hot water||1 1⁄2 Liter|
|Chicken||1 1⁄2 Kilogram|
|Coarse salt||5 Milliliter|
|Light cream||250 Milliliter|
|Dry sherry||30 Milliliter|
|Grated lemon rind||30 Milliliter|
|Shredded lettuce/Watercress||500 Milliliter|
|Cooked shrimp/Lobster meat||500 Gram|
Place the first 7 ingredients in a 20-cup (5 L) microwave-safe saucepan.
Microwave at HIGH 30 to 40 minutes or until chicken is tender.
Remove from oven.
Let stand until cool, 4 to 5 hours.
Remove chicken from the bouillon.
Remove and discard the skin.
Slice all the meat.
Set on an attrac tive serving dish.
Beat the egg yolks with the flour, cream and sher ry.
Add the lemon rind.
Microwave 10 minutes at MEDIUM, beat with a whisk.
If necessary, micro wave 2 to 5 minutes at MEDIUM-HIGH or until creamy.
Salt and pepper to taste.
While hot, pour over the chicken set on the serving dish.
To serve, surround the dish with shredded lettuce or watercress.
If you wish, place pieces of cooked seafood over the lettuce.