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Sunday, September 25, 2011


6 cups chicken broth
2 celery ribs, cut in 2 inch pieces
1 onion large, studded with 1 clove
1 carrot large, pared and cut in 2 inch segments
1 lemon
1/2 teaspoon salt
8 to 10 parsley fresh stems
1/2 bay leaf
3 1/2 pounds chicken breast skinned, boned and cut in 1 1/2 inch squares
5 tablespoons butter
1/4 cup flour
2 tablespoons fresh lemon juice
freshly ground white pepper
3 eggs yolk
1 cup cream
24 mushrooms medium fresh caps
2 tablespoons butter, not margarine
1 10 1/2-ounce package peas cooked
Salt and freshly ground pepper to taste

In large saucepan, put chicken broth, celery, onion with clove, carrot, lemon slice and salt. Bring to boil; add herbs tied in cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7 to 10 minutes. Remove chicken and set aside. Strain broth and reserve. In saucepan, melt 5 tablespoons butter and add flour; stir for 3 to 4 minutes. Add reserved broth and bring to boil; simmer over medium heat for 20 to 25 minutes or until reduced to 4 cups. Stir lemon juice and white pepper into sauce. In small bowl, mix egg yolks and heavy cream together until well blended. Blend some hot sauce into egg mixture then return to sauce; cook over low heat, stirring until sauce thickens. Do not boil. Sauté mushroom caps in 2 tablespoons butter for 5 to 6 minutes; sprinkle very lightly with salt and pepper. Add mushroom caps and peas to sauce. Add chicken pieces. Return sauce almost to boiling point. Add salt and pepper to taste. Serve chicken in chafing dish with rice in a separate bowl. Garnish rice with tomato wedges if desired.

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