Ingredients:
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
1/4 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
Recipe:
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.
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.
Serves:
4
Notes:
Serving suggestion
Serve with a crisp Tossed Salad or Cole Slaw with Low-fat Mayonnaise Dressing.