Saturday, September 17, 2011

Chicken in Golden Sauce

This recipe has been a family favorite since I was a kid. It's aaaaaall about the sauce.

Chicken in Golden Sauce

Original recipe from 1970-something Better Homes and Gardens Cook Book

3 chicken breasts* (2 pounds)
1 Tbs lemon juice
1/4 C flour
1 tsp paprika
Dash freshly ground pepper
3 Tbs butter
1 clove garlic, halved
1/2 C white wine

For the sauce:
4 egg yolks, beaten
1 C heavy cream
1 Tbs fresh parsley, optional
1/2 tsp lemon juice

Remove skin (if desired) and cut chicken into serving size pieces. Sprinkle with lemon juice. Heat butter and garlic in a heavy pan over medium heat. While waiting, in a shallow dish such as a pie plate, combine the flour, pepper and paprika. Roll the chicken pieces to coat, and fry until brown on both sides. (It will not be cooked through at this point) Add the wine, cover and simmer for 20 minutes, until chicken is tender. Remove the chicken, but keep it warm. To make the sauce, use the pan liquid to temper the egg yolks to help keep the sauce from separating (in my picture here the sauce had separated... still delicious though.). Add cream and parsley. Cook on low heat until thickened, then add lemon juice. Serve over chicken and mashed potatoes.

*We have made this with all cuts of chicken.

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