Chicken Riesling

A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 (3 1/2lb)  frying chicken, cut up
•  salt and black pepper, to taste
• 2  tablespoons butter
• 1 (10 1/2ounce) can chicken broth
• 1 1⁄2 cups  dry riesling wine (Austrian)
• 1  garlic clove, minced
• 1  medium onion, chopped
• 1  bay leaf
• 2  tablespoons all-purpose flour
• 1⁄2 cup  whipping cream
• 1  dash nutmeg
• 2  egg yolks, slightly beaten
•  chopped parsley and lemon slice (to garnish)

Directions

1. Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
2. In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
3. Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
4. Add cream and nutmeg. Bring to a boil, stirring until thickened.
5. Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.