Page 147 - Harrington Family Recipes

Alsatian Chicken

Recipe By :Sunset Magazine, 1962
Serving Size : 7 Preparation Time :0:00
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breast halves
1/2 stick butter
6 green onions -- chopped
1/2 lb mushrooms -- sliced
1 tsp salt
pepper
1 c wine, white -- Riesling
parsley
bay leaf
thyme
2 egg yolks
1/2 c cream

Make a bouquet of spices with the parsley, bay & thyme

Brown chicken in butter, add onions, mushrooms, salt and pepper. Cook 4
or 5 minutes. Pour in wine. Add bouquet of spices, cover and simmer for
30 minutes or until meat is tender. Put chicken on platter and keep warm.

Remove herb bouquet and reduce sauce by half. Beat egg yolks with cream
and add a little of the hot broth, whisking constantly. Add cream mixture
to the remaining broth and cook over low heat for a minute or two or until
slightly thickened. Stir constantly. Do not allow to boil.

Correct seasoning and pour over the chicken.

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Per Serving (excluding unknown items): 263 Calories; 14g Fat (51.6%
calories from fat); 26g Protein; 3g Carbohydrate; 1g Dietary Fiber; 152mg
Cholesterol; 451mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 2
1/2 Fat.

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