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Blanquette De Poulet

Western.Chefs's picture
Ingredients
  Whole chicken breasts 2 Large
  Medium mushrooms 1⁄2 Pound
  Carrots 2 Medium, chopped
  Onion 1 Medium, cut into quarters
  Salt 1 1⁄2 Teaspoon
  Instant chicken bouillon 1 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Lemon juice 2 Teaspoon
  Egg yolks 2
  Chopped parsley 1 Tablespoon
Directions

1. Remove skin and bones from chicken breasts. Cut breasts into bite-sized pieces.
2. In 3- to 4-quart casserole or bowl, toss chicken with 1 tablespoon salad oil; cover with casserole lid or large plate. Cook at high (100% power) 5 to 6 minutes, stirring after 3 minutes, until chicken loses its pink color and is tender. With slotted spoon, remove chicken to another bowl.
3. To liquid remaining in casserole, add 2 tablespoons salad oil, mushrooms, carrots, onion, salt, bouillon, and thyme. Cover and cook at high 6 to 8 minutes, stirring every 3 minutes, until vegetables are tender.
4. In small bowl, stir water and flour until smooth. Gradually stir flour mixture into mixture in casserole. Cook at high 4 to 5 minutes, stirring every 2 minutes, until mixture thickens slightly and boils. Return chicken to casserole.
5. In cup, mix lemon juice and egg yolks; stir in small amount of hot liquid from casserole. Slowly pour mixture back into casserole, stirring to prevent lumping. Cook at medium low (30% power) 2 to 3 minutes, stirring every minute, until mixture thickens slightly. Spoon mixture into deep platter; sprinkle with chopped parsley.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish

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