I’m thinking about making this on Saturday for a small gathering of people. I haven’t made it in years, and it’s my own variation on something I got out of Gourmet years before that. I can probably find the original recipe. Can you think of any variations or improvements?
Dice a stalk of celery and a carrot. Saute them in a generous amount of butter until slightly browned. Add enough flour to make a roux. Slowly stir in small amounts of chicken stock to make a thick sauce that will coat the back of a spoon. Strain and set aside. Repeat entire procedure, and add to the original sauce. Add salt and white pepper to taste. Add the juice of one lemon.
Beat the yolk of one egg, and temper it with some of the sauce. Add back into the rest of the sauce.
Heat some olive oil in a skillet, and add chicken tenders or thinly sliced chicken breast. Fry until almost cooked through. Heat the sauce, add a splash of white wine and just enough heavy cream to turn the sauce white. Add the chicken to the sauce to finish cooking it.
Serve and enjoy.