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Chicken and lemon

Artist:

_

Categories:

Chicken, Fruits, Lemon, Poultry

Yield:

6

Rating:

0

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Ingredients:

2	tbsp	Butter
2	tbsp	Oil
2		Onions, chopped
2		Carrots, scraped and sliced
6		Chicken breast
1		Clove garlic, finely chopped
8		Coriander seeds
2	tbsp	Parsley, chopped finely
1/4	tsp	Saffron threads, crumbled
1	tsp	Salt
1/4	tsp	Pepper
2		10 ?oz can chicken broth
		-adding enough water for
		3 cups total
2		Egg yolks, lightly beaten
1/2	cup	Heavy cream
10		Mushrooms, quartered
		Zest and juice of 1 lemon
		-julienne zest
3	tbsp	Butter
3	tbsp	Flour
		Parsley, finely chopped
1		Lemon, paper thin slices

Procedures:

1	Heat butter and oil and cook onions and carrots until onion is translucent.
2	Put in cassrerole dish, arrange chicken over the vegetables, sprinkle with garlic and seasonings.
3	Add the broth.
4	Bake the casserole, covered at 350?for 1 hour or until chicken is tender.
5	Meanwhile, in a mixing bowl combine these 5 ingredients: yolks,cream, mushrooms, zest and juice of lemon, set aside.
6	In the top of a double boiler, over simmering water, melt the butter.
7	Add flour and cook the roux, stirring constantly for 3 minutes.
8	Remove the chicken to a serving dish and keep warm.
9	Sieve the stock and add to roux and cook, stirring until smooth.
10	To the egg mixture, ad a little of the hot sauce, stirring.
11	Then add the egg to the sauce and over the simmering water, cook the sauce, stirring constantly.
12	Until it is smooth-do not boil.
13	Pour the sauce over the chicken and garnish with parsley and lemon slices.
14	notes : this is originally from marrakech, algeria.
15	It was adapted by jack kauflin