Ingredients:
2 tablespoons butter, unsalted
2 tablespoons plain flour, plus
2 teaspoons plain flour
1 1/4 cups chicken stock, homemade or bought ( I use a salt-reduced store brand)
2 tablespoons dry sherry
2 cups cooked chicken, cut into 1 inch cubes
1 onions, sliced thinly
2/3 cup cream
2 egg yolks
2 tablespoons freshly grated parmesan cheese
black pepper ( use white if you don’t want the specks)
salt, to taste
parsley, for garnish (optional)
Directions:
Melt 4 teaspoons butter over a low heat in a heavy pan.
Once melted, stir in 2 tablespoons flour and cook out for 2 minutes.
Whisk in the stock and continue whisking until thick which will take about 5 minutes.
Add the sherry and a 1/4 teaspoon salt; stir in the chicken.
Spoon the mixture into a shallow serving dish and keep warm.
Melt 2 teaspoons of butter in a small pan and cook the onions for 5 minutes; add the remaining 2 teaspoons of flour and cook for 2 minutes, stirring constantly.
Whisk in the salt and pepper to taste, and cook until thickened which will take about 4 minutes.
Remove from heat.
Preheat broiler.
Beat egg yolks, whisk in 1/4 cup of the hot sauce, then whisk this mixture back into the remaining sauce.
Cook this mixture, stirring constantly over a low heat, until thickened, about 2-4 minutes.
Do not let the mixture boil.
Stir in the Parmesan, and then pour the sauce over the warm chicken.
Grill (broil) until the top is slightly brown and bubbly.
Garnish with parsley if desired.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.