Chicken With Lemon-Egg Sauce

Name: Chicken With Lemon-Egg Sauce
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 4-6 serving(s)
Ingredients: 2 ounces dried wild mushrooms; 3/4 cup all-purpose flour; 2 tablespoons all-purpose flour; 1 teaspoon salt; 500 g chicken, cut into serving pieces and skinned; 1 yellow onion, thinly sliced; 3 tablespoons olive oil; 1 cup dry white wine; 1 cup chicken stock; 4 cooked artichoke hearts, thickly sliced or 14 ounces artichoke hearts; 1/4 cup fresh lemon juice; 2 egg yolks; chopped fresh parsley, for garnish; chopped fresh oregano, for garnish

Submitted by Crystal Beach Hotel

"A traditional Greek dish combining chicken and egg"

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Ready In:: 4hrs 45mins
Ingredients:: 14
Serves:: 4-6

ingredients

2 ounces dried wild mushrooms
³⁄₄ cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
500 g chicken, cut into serving pieces and skinned
1 yellow onion, thinly sliced
3 tablespoons olive oil
1 cup dry white wine
1 cup chicken stock
4 cooked artichoke hearts, thickly sliced or 14 ounces artichoke hearts
¹⁄₄ cup fresh lemon juice
2 egg yolks
chopped fresh parsley, for garnish
chopped fresh oregano, for garnish

directions

Soak mushrooms in warm water for 30 minute Drain and rinse.
Coat chicken with flour and salt.
Saute chicken for 7-10 minute Pat dry oil.
Saute onions and flour. Gradually add wine and stock. Stir for 15 min and add mushrooms.
Layer chicken and artichokes in the slow cooker. Pour mushroom mixture over top. Cover and cook for 4-6 hrs until chicken is tender.
Arrange chicken, mushrooms, artichokes on a platter. Whisk the juices, lemon juice, egg yolks until smooth and thickened. Pour sauce over the chicken and vegetables.
Garnish.