whole boneless skinless chicken breasts, separated into 6 halves, and well trimmed
( Reggiano or Grana Padano)
- In a large saucepan, bring the wine and chicken broth to a boil.
- Rub the chicken breasts with salt and pepper and add to the liquid.
- Add the bay leaf.
- Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
- Remove the breasts to a plate and allow to cool, reserving the liquid.
- In a saucepan, melt butter.
- Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
- Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
- Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
- Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
- Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
- Preheat oven to 375 degrees F.
- Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
- Place the casserole under the broiler for 1-2 minutes to brown the top.
- Garnish as desired and serve.