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4 boneless chicken breasts, halved
1 tablespoon vegetable oil
1/4 cup butter
4 oz. mushrooms, sliced
Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
2 eggs
2 tablespoons lemon juice
1 tablespoon water
Salt and pepper to taste
Chopped fresh parsley (for garnish)
Hot cooked rice
Remove skin from chicken. Cut on diagonal into 3/4" slices. Heat oil and 1/4 cup butter in large skillet over medium heat. Add chicken slices. Saute 4 minutes per side.
Add mushrooms; cook 4 minutes, turning chicken once. Remove chicken and mushrooms with a slotted spoon. Keep warm. Pour off grease from skillet.
To prepare sauce: Melt 2 tablespoons butter in same skillet. Stir in flour; cook 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly. Reduce heat to low.
In a small bowl, beat eggs until frothy; beat in lemon juice and water.
Remove sauce from heat; add about 5 tablespoons hot sauce to beaten egg mixture, stirring well. Stir this mixture into the hot sauce remaining in pan. Cook over low heat until sauce thickens. Do not boil because sauce may curdle. Season with salt and pepper.
Add chicken and mushrooms to sauce. Serve immediately over hot rice.
Makes 4 servings. |
