Paprika chicken breasts
Instructions
Boil salted water with celery, carrot, onion and vinegar.
Lessatevi chicken breasts and pull them from the broth when tender.
Strain the cooking liquid and keep aside 750 ml.
In a small saucepan fry the flour in butter, stretch, added the broth a little at a time, beating with a whisk, then cook on low heat for about half an hour, stirring often.
In a bowl whisk the egg yolks with the cream and add, either flush, the sauce of chicken broth, amalgamating the paprika.
Check the salt.
Arrange the chicken breasts on a serving dish and decorate with paprika sauce.
Ingredients and dosing for 4 persons
- 800 g of chicken breasts
- 60 g of flour
- 60 g of butter
- Chicken soup
- 10 cl of cream
- 2 egg yolks
- Celery
- Carrot
- Onion
- 3 tablespoons of white wine vinegar
- 1 teaspoon of spicy paprika
- Salt