Chicken A La Providence

Name: Chicken A La Providence
Ingredients: 1 qt. low sodium chicken broth; 1 full chicken breast; flour; 1 cup sliced carrots; 1/2 cup frozen peas; 5 or 6 spears asparagus, cut into bite-sized pieces; 1 med. onion, sliced; 2 strips bacon; 2 egg yolks; 2 tbsp. lemon juice; chopped parsley

11 ingredients

2 steps

Ingredients

1 qt. low sodium chicken broth
1 full chicken breast
flour
1 cup sliced carrots
1/2 cup frozen peas
5 or 6 spears asparagus, cut into bite-sized pieces
1 med. onion, sliced
2 strips bacon
2 egg yolks
2 tbsp. lemon juice
chopped parsley

Directions

1

Pour broth into covered saucepan and add chicken. Bring to the boil, cover and remove from heat. Let sit for about 20 minutes. Remove chicken, reserving broth, and let cool. Remove skin. Tear chicken into nice-sized pieces. Meanwhile, blanch carrots and asparagus in boiling water then shock in iced water. Drain and set aside. Cook bacon until crisp. Drain, dice and set aside.
2

Heat 2 Tbsp. butter in large skillet until foaming. Add onion and cook until translucent. Lightly dredge chicken pieces in flour and add to skillet. Brown lightly. Remove chicken and onion to 2 quart casserole. Add vegetables and toss to combine. To skillet, add 2 Tbsp. flour and stir over medium heat for about three minutes. Add reserved chicken broth. Heat, stirring, until boiling. Reduce heat and cook until smooth and thickened. Carefully add egg yolks, stirring constantly to prevent scrambling. Add lemon juice. Pour sauce over chicken and vegetable mixture. Stir to combine. Sprinkle bacon across top and heat in 350 degree oven for about 20 minutes or until bubbly. Serve topped with parsley.