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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste. | 2. 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. | 3. Whisk egg yolks and lemon juice together in a bowl. | 4. 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. | 5. 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. | 6. Stir chicken breast pieces into sauce until chicken is heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		-	-	-	-
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
egg yolk	4			218.96	2.4412	10.7848	18.0472
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
chicken breast	4		cooked	3120.7192	0.0	378.2965	167.8294

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