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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.

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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