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Chicken in Garlic Cream




Garlic Cream Sauce


  1. Simmer chicken until tender, 1 1/2 to 2 hours.
  2. Strain broth; skim off fat. Skin and bone chicken, cut into large pieces.
  3. Sauté mushrooms until just soft in 2 tablespoons butter. Add sherry.
  4. Make sauce: Melt butter. Add onions; cook until soft. Remove from heat; stir in flour. Gradually add the chicken broth; stir over low heat until thickened and smooth. Add garlic and season to taste.
  5. Near dinner time, cook and drain noodles. Reheat and add mushroom mixture.
  6. Reheat chicken in sauce, then add egg yolks beaten with heavy cream. Important: First warm the egg yolk mixture with a few spoonsful of the hot sauce. Stir carefully over low heat. Do not boil.
  7. To serve, line serving platter with mushroom noodles. Top with chicken in garlic cream.

Serves 6.

Next day, mix all together to reheat for serving.


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