Preparation

prepare the chicken and cut into pieces.
the butter is melted in a pan and the chicken is stirred constantly.
cover for a while to sweat a little, uncover, pour the flour into it, stirring constantly to fry it lightly, then adding the broth and wine, continuing to stir so as not to make lumps; then season with the finely chopped onions, the sliced ​​carrots, the salt, the chopped parsley branch and the pepper.
cover the pan and simmer until the chicken is cooked.
when serving, put the pieces of chicken in a covered dish that is kept in heat, pass the sauce through the puree, combine with the cream, heat, check the seasoning, turn it on with the egg yolk and cover with this sauce the chicken that should be served immediately.

Ingredients

  • a fat chicken
  • butter 50 grs.
  • flour two tablespoons
  • broth two deciliters
  • cream two deciliters
  • white wine one deciliter
  • carrots three
  • small onions two
  • chopped parsley a branch
  • egg yolk one
  • salt and pepper