~ Sent in by Larry Holmes, Ontario, Canada
6 large frying chicken breasts
rich chicken stock
12 artichoke hearts, cooked
1/3 cup pine nuts
¼ cup butter
¼ teaspoon tarragon
3 tablespoons flour
1 cup chicken broth
1 cup heavy cream
salt to taste
2 egg yolks, lightly beaten
1 teaspoon lemon juice
12 mushroom caps
Poach the chicken breasts in rich chicken broth about 20 minutes.
While chicken cooks, sauté pine nuts in a little butter until lightly
browned, and set aside. When chicken is done, remove skin and
bones, and place chicken breasts in individual bakers or in one large
heat-proof dish.
Melt ¼ cup butter, and heat slowly with tarragon for 2 or 3 minutes,
but do not let the butter brown. Strain out tarragon, and blend flour
into butter. Cook over low heat a minute or two then stir in 1 cup broth
and heavy cream. Coo, stirring constantly, until sauce boils and is thickened.
Season to taste, depending on the saltiness of the broth.
Beat egg yolks lightly and stir in a spoonful of hot sauce. Stir this into
remaining sauce, and cook over very low heat, stirring constantly with a
rubber spatula, until egg is cooked.
Pour into chicken and garnish with artichoke hearts. Heat in a low oven
(300°) about 5 to 10 minutes, just until heated thoroughly.
Meanwhile, sauté mushrooms in a little butter. Garnish chicken with
mushrooms and sprinkle with pine nuts and serve.
Serves 6
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