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Norwegian Citron Chicken

Microwave.Lady's picture
Ingredients
  Hot water 1 1⁄2 Liter
  Chicken 1 1⁄2 Kilogram
  Coarse salt 5 Milliliter
  Peppercorns 15
  Celery leaves 8
  Parsley stems 10
  Thyme 2 Milliliter
  Egg yolks 3
  Flour 50 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
  Salt To Taste
  Pepper To Taste
Directions

Place the first 7 ingredients in a 20-cup (5 L) microwave-safe saucepan.
Cover.
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.
Stir well.
While hot, pour over the chicken set on the serving dish.
Refrigerate overnight.
To serve, surround the dish with shredded lettuce or watercress.
If you wish, place pieces of cooked seafood over the lettuce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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