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–+ servings
Chicken with Egg and Lemon Sauce (Marches Style)

Chicken with Egg and Lemon Sauce (Marches Style)

Chicken is braised in broth then tossed with a creamy, satiny sauce made from beaten egg yolks and lemon juice. A rich regional specialty from the Marches.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Main Ingredients
  • A 3- to 4-pound chicken, cut into 8 pieces
  • 4 tablespoons (1/2 stick) butter
  • 3 tablespoons onion chopped very fine
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 cup Basic Homemade Meat Broth OR bouillon
  • 2 egg yolks
  • 1/4 cup freshly squeezed lemon juice

Method
 

Instructions
  1. Brown chicken and onion in butter.
  2. Add broth. Remove breasts. Simmer legs 40 mins covered.
  3. Return breasts. Cook 10 mins.
  4. Boil away ALL liquid in pan. Take off heat.
  5. Beat yolks with lemon juice. Pour over chicken and toss to coat.
  6. Serve immediately.

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