Pollo con Salsa Uova -- Chicken with Egg Sauce
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Ingredients
| 3/4 cup | butter | | 1-1/4 tbsp. | flour | | 1-1/2 cup | chicken broth or | | bouillon | | 1 | egg yolk, slightly beaten | | 1 tsp. | butter | | Salt and pepper to taste | | 4 lbs. | chicken, cooked |
0 Recipe Reviews
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Instructions
In a skillet, melt butter, then add flour and whisk it into a roux. Continue whisking and add the broth or bullion, a little at a time Whisk constantly, until thickened slightly. Remove from heat and add the egg yolk, butter, salt and pepper. Whisk again, keeping the sauce smooth. Cook for a minute or two more, whisking constantly. Serve over the prepared chicken.
Author's Comments
This is probably the most simple dish I have come across. It is great to use with left over chicken. Just make sure you reheat the chicken before pouring the sauce over it. Another method I have used is to remove the chicken from the bone, in pieces and, after reheating, if needed, add the chicken to the sauce and serve that way. Try a variation and add about 1 or 2 tablespoons of lemon juice to the sauce. Even more delicious.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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