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Chicken Hollandaise

  • 1 1/2 tablespoons butter
  • 1 teaspoon finely chopped onion
  • 2 tablespoon corn starch
  • 1 cup chicken stock
  • 1 teaspoon lemon juice
  • 1/3 cup finely chopped celery
  • 1/4 teaspoon salt
  • Few grains paprika
  • 1 cup cold cooked chicken, cut in small cubes
  • Yolk 1 egg
Cook butter and onion five minutes, add corn starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.
Submitted by Cassyjean - Torrington, CT Aug 15, 2009 15 min 30 min 45 min


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