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Boneless Chicken Breast In A Cream Sauce

– 6 portions boneless chicken breasts poached and cut into bite-size pieces
– 2 tablespoons butter
– 1 tablespoon flour
– 2 tablespoons fresh parsley, chopped finely
– 3-4 green onions, chopped finely
– 1 garlic clove, chopped finely
– salt and pepper
– grated nutmeg
– 1 egg yolk, beaten
– 1/2 heavy cream
– 2 tablespoons fresh lemon juice


Melt butter in a heavy saucepan. Stir in the flour, parsley, green onions, garlic, salt, pepper and a pinch of nutmeg. Cook gently over low heat for a few minutes. Mix the egg yolk with the cream and gradually stir into the mixture in the saucepan. Continue stirring until the sauce has a consistency that will coat the spoon. Add the chicken breast pieces and lemon juice, stir until heated through, then serve. Can be served with rice or noodles.

Serves 4.

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