4 chicken breasts, boneless & skinless 4
1 large onion, chopped 1
20 ml butter 1 1/2 tbsp
1 ml fresh rosemary, finely chopped 1/4 tsp
2 egg yolks 2
50 ml fresh lemon juice 1/4 cup
In a large skillet; melt butter over medium-low heat. Add onion and cook, stirring occasionally, for 10 to 12 minutes or until golden brown.
Add chicken and rosemary. Add 1 tablespoon (15 ml) water. Bring to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until chicken is just cooked. Remove skillet from heat.
In a small bowl; lightly beat egg yolks with fork. Slowly add lemon juice. Reduce heat to low and return skillet to heat. Gradually, stir in egg mixture to juices in skillet. Cook for 30 to 60 seconds, stirring until thickened and chicken is coated. Remove from heat and season with salt and pepper.
Serves 4
Sunday, February 1, 2009
Chicken with Lemon Sauce
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