Description
This was my Grandma’s secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It’s a rich creamy sauce over chicken…great with mashed potatoes. A great dish for Easter or Christmas.
Ingredients
- ¼ cup all-purpose flour
- ¼ cup margarine
- 2 cups heavy whipping cream
- 2 cups chicken broth
- 1 tablespoon dried parsley
- 4 egg yolks
- ¼ cup lemon juice
- 1 teaspoon cornstarch, or as needed (Optional)
- 4 cooked chicken breasts, broken into chunks
Instructions
- Mix flour and margarine together in a saucepan over medium heat
- stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer
- whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture
- about 1 tablespoon at a time
- until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired
- whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened
- about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4