French Chicken

Name: French Chicken
Ingredients: 1 liter beef stock or 1 liter chicken stock; 1 12 lbs chicken breasts; 1 (14 ounce) can white asparagus (chopped in 1inch pieces); 1 (14 ounce) can champignon mushrooms, sliced; 2 tablespoons capers; 2 tablespoons lemon juice; 1 egg yolk, beaten with some water; 4 tablespoons flour; 4 tablespoons margarine; salt and pepper, to season roux

10 ingredients

10 steps

Ingredients

1 liter beef stock or 1 liter chicken stock
1 12 lbs chicken breasts
1 (14 ounce) can white asparagus (chopped in 1inch pieces)
1 (14 ounce) can champignon mushrooms, sliced
2 tablespoons capers
2 tablespoons lemon juice
1 egg yolk, beaten with some water
4 tablespoons flour
4 tablespoons margarine
salt and pepper, to season roux

Directions

1

cook the chicken breast by placing in heated stock for around 20min.
2

remove breast and set aside(chop into 1inch pieces when cool).
3

in a separate medium saucepan combine flour and margarine to form a roux and season.
4

gradually add stock while continuously whisking.
5

add asparagus, champignons, and capers.
6

add lemon juice.
7

add egg yolk and stir vigorously.
8

add chicken and stir gently and simmer for 10minutes.
9

serve with rice.
10

this recipe does not freeze well.