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  Chicken Milanaise
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
1 Chicken
1 tbsp Salt
3 tbsp Butter, unsalted
3 tbsp Flour
2 Egg yolks
1 tbsp Lemon juice
2 cup Rice, white (to serve on the side)
Salt and pepper (for the sauce)
Instructions:
Place the chicken in a pot. Cover it with water, add the salt and
bring it to a boil, skimming any scum that may form on the surface.
Turn down the heat, cover the pot and cook the chicken for about 1
hour or until it is done.

Remove the chicken from the pot. Skim and discard the chicken fat
from the surface of the broth. Reserve about 2 cups of broth for the
sauce and use the remaining broth to cook the rice according to
standard procedures for cooking rice.

While the rice is cooking, make the sauce: melt the butter under low
heat in a saucepan and add in the flour, salt and pepper. Stir until
you get a uniform mixture and then add the reserved broth gradually,
stirring constantly. When the mixture thickens, remove from the heat.

Beat the egg yolks with the lemon juice and add them into the sauce.
Stir the sauce until the egg yolks are completely blended. The sauce
is ready. Cut the chicken and serve with sauce on both the chicken
and the rice.

Chicken with white sauce -- This is what my mother serves as Chicken
Milanaise. I once ordered Chicken Milanaise at a restaurant, and they
served me an entirely different dish, so I'm not sure as to whether
I'm using the name properly. In any case, this recipe is one of my
favourites! Yield: serves 4-6.

* You are supposed to use white pepper in the sauce but, since I
don't mind seeing a few black specs in the sauce, I always use black
pepper.

* If you are going to reheat the sauce, make sure that it doesn't
come to a boil, otherwise the egg will separate.

: Difficulty: Easy.
: Time: About 1 1/2 hours.
: Precision: Measure the sauce ingredients.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New
Jersey, USA : kyrimis@princeton.edu
princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust
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