1 medium chicken, cut into serving pieces
1/4 teaspoon dry thyme
1 bay leaf
1/2 cup white wine
10 small white onions
2 tablespoons olive or salad oil
1 cup hot water
1 chicken bouillon cube
10 button mushrooms, sliced
2 egg yolks
Juice of 1/2 lemon
1 tablespoon evaporated skim milk
2 tablespoons finely chopped parsley
1. Place chicken pieces in saucepan with water to cover.
2. Add thyme, bay leaf, salt and pepper, wine and onions.
3. Bring to a boil; reduce heat and simmer until chicken is tender.
4. Remove chicken pieces and onions to a clean baking dish and keep warm; strain and keep juices.
5. Heat oil in saucepan and add 1 cup hot water and 1 chicken bouillon cube.
6. Bring to a boil.
7. Add sliced mushrooms and simmer for 15 minutes.
8. Combine yolks with lemon juice and 1 tablespoon evaporated skim milk; stir in 1 tablespoon of the hot sauce.
9. Add mixture to mushrooms and heat stirring constantly.
10. To serve, place hot chicken pieces and onions in a serving dish and pour sauce over them. Garnish with chopped parsley, egg and lemon mixture. Remove skin before you eat the chicken.
Serving suggestion Serve with a crisp Tossed Salad or Cole Slaw with Low-fat Mayonnaise Dressing.