Chicken In Egg Sauce – (Petto di Pollo con Salsa di Uovo).

INGREDIENTS

• 2 chicken breasts
• 1 cup chicken stock
• salt and freshly ground pepper
• ½ cup light cream
• 3 tbs butter – unsalted
• pinch of nutmeg
• 2 tbs flour
• 1 egg yolk -lightly beaten

METHOD

1. Wash chicken, dry and remove backbone.
2. Sprinkle with salt and pepper and saute’ in butter over a medium flame until golden brown on all sides. In about 20 minutes the chicken should be cooked through.
3. Transfer to a serving dish and keep hot.
4. Combine, flour, chicken stock and cream and add to the pan where the chicken was just fried.
5. Cook over a low flame, stirring constantly until the sauce is thick and smooth.
6. Adjust seasonings.
7. Remove from the heat, mix in the slightly beaten egg yolk and return to the stove.
8. Cook over very low heat for another minute or two longer, stirring until all has thickened. If the sauce looks lumpy, strain.
9. Otherwise pour over the chicken and serve with a side of rice a nice salad and some crust Italian bread.

Buon Mangiata!