Fricassee De Poulet A L’Ancienne

What a comforting meal to make for your family, I changed it up a little bit by serving it over a potato puree. I thought the presentation on this was insufficient, but the taste was phenomenal! It is actually an easy meal to compose and not all that much time spent assembling it. I would say this would be a great meal to serve on a frosty evening, with a nice bottle of Pouilly-Fuissé, one of my favorite Chardonnays! I sincerely thought when I made this, that the quantity was a great deal to much for just the three of us, but there were no leftovers. Don’t get me wrong I like leftovers; I always take them to work and I love anything that saves me money or having to eat fast food. Fast food is OK once in awhile, I am just not a big fan of eating at (insert fast food place) for lunch during the week! Either way, I am sure all ages will like this recipe and even if you serve it over regular mashed potatoes you will have a great meal on your hands.

For this meal you will need the following;

1/4 cup all-purpose flour

1/4 cup margarine

2 cups heavy whipping cream

2 cups chicken broth

¼ cup fresh parsley

Salt and pepper to taste

Garlic powder and paprika to taste

4 egg yolks

1/4 cup lemon juice

4 cooked chicken breasts, shredded

Place chicken breast in boiling water to cook. Once cooked remove and cool, once cooled using a fork shred the pieces and set aside.

Melt butter in a saucepan over medium heat, add the flour and stir until the flour and margarine form a paste.

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.

Whisk egg yolks and lemon juice together in a bowl.

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.

Add salt, pepper, garlic and paprika; taste as you add them until you get to the preferred flavor.

Stir chicken breast pieces into sauce until chicken is heated through.