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Chicken à la Providence

  • 1 chicken
  • 2 cups stock
  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1/2 cup cooked carrot
  • 1/2 cup cooked peas
  • 1 tsp chopped parsley
  • 2 egg yolks
  • Seasoning
Boil the chicken gently until tender, seasoning while cooking. Cut into pieces convenient for serving. Set aside while the sauce is being prepared.

Sauce:
Melt the butter. Add flour. Blend smoothly. Add the stock (liquor in which the chicken was cooked) and stir until boiling. Cook 5 minutes (be patient, you rascal). Put in the carrot and peas, also the yolks of eggs and seasoning. Pour over the chicken. Sprinkle with chopped parsley.
Submitted by Tess M Jul 28, 2009 15 min 30 min 45 min
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