CHICKEN RIESLING
A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad.
Provided by JackieOhNo
Categories German
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
- In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
- Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
- Add cream and nutmeg. Bring to a boil, stirring until thickened.
- Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.
Nutrition Facts : Calories 1146, Fat 79.2, SaturatedFat 28.5, Cholesterol 437, Sodium 593.6, Carbohydrate 9.4, Fiber 0.6, Sugar 2, Protein 78.2
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