About
A family favorite of 40+ years,
I looked at a few other chicken fricassee recipes before I typed this one up, and none of them were quite like this or using so few ingredients, This is chicken in a lemony white style sauce made from the chicken stock and a spot of cream, Easy and straight forward, tasty and filling.
Ingredients
1 medium sized chicken or 3-4 breasts (allow 1 breast per person)
Butter 60g or 2oz
Flour 60g or 2oz (about 4 tablespoons)
Yolk of 1 egg
Lemon juice, 1 dessert spoon of, or more to taste.
Cream, 2 tablespoons
Method
Boil (simmer) the chicken in water with stock cubes until cooked.
Melt the butter in the saucepan, add flour, stir until smooth.
Gradually add 1/2 pint of the chicken stock (you cooked the chicken in)
and stir well until it has been simmering for five minutes.
Beat yolk of egg, and cream - add to sauce - add lemon to taste
Cut chicken off bone (If using a whole one) or slice breasts.
Put the chicken in an oven dish and pour over sauce
Serve with boiled rice and or carrots and peas
Notes
When tasting the sauce for how much lemon to put in, remember it will taste more lemony when cooler.