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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into medium sized pieces. | 2. Prepare marinade by mixing onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine, marinate forabout 4 hours, refrigerated. Turn the pieces regularly. | 3. After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade. | 4. In a large frying pan, heat the butter and place chicken in pan fry until golden. | 5. Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender, about 1 hour. | 6. When done, remove chicken to a serving platter and keep warm. | 7. Strain the cooking liquid and return to a saucepan. Add the mushrooms and reduce a little. | 8. Beat the egg yolks and cream in a bowl and then slowly add some of the cooking liquid, stirring constantly to obtain a smooth sauce. | 9. Pour sauce over chicken along with mushrooms, if using. | 10. Garnish with tarragon and chervil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
bay leaf	2			-	-	-	-
pepper				-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
white wine	3/4	cup		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
mushroom	6		cut	-	-	-	-
chicken broth				-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
cream	1	cup		792.0	15.96	8.712	83.23200000000001
tarragon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.