Ingredients30 m servings 693 cals
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
- Cook's Note:
- To make a lighter version, use light cream, low-sodium chicken broth, and light margarine.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 693 calories; 61.7 g fat; 12.6 g carbohydrates; 23.3 g protein; 415 mg cholesterol; 703 mg sodium. Full nutrition
ReviewsRead all reviews 5
Tastes really good, similar to hollandaise sauce. It tasted even better with the mashed potatoes. I think next time I will put some veggies in it and try it with noodles or rice. I also wonder h...
This is really tasty! You can use skim milk you'll just need to add a little more flour for your roux. Don't let this recipe intimidate you, its easy and great for leftover chicken!
The secret is, it has no taste. Where's the onions, celery, garlic, salt, pepper...ANYTHING! This is NOT Chicken Fricassee. This is chicken in a yellow gravy. Sorry.
I made this recipe as prescribed to give it the benefit of the doubt. I wish I hadn't. 1/4 cup of lemon juice? The end result of that particular ingredient is a disgusting and inedible waste of...