Secret Recipe Chicken Fricassee

Recipe View 2 mins In a medium saucepan, melt the margarine over medium heat. Whisk in the flour until a smooth paste forms. This is your roux. (2 minutes)

Recipe View 3 mins Gradually whisk in the heavy whipping cream, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Once the cream is smoothly blended, whisk in the chicken broth and dried parsley. (5 minutes)

Recipe View 5 mins Bring the sauce to a gentle simmer, whisking constantly to prevent scorching, until it thickens slightly. (5-7 minutes)

Recipe View 8 mins In a separate bowl, whisk together the egg yolks and lemon juice until well combined. This mixture will add richness and tang to the sauce. (1 minute)

Recipe View 2 mins Temper the egg yolk mixture by slowly whisking about 1 tablespoon of the hot cream sauce into the egg mixture at a time. This prevents the eggs from curdling when added to the hot sauce. (2 minutes)

Recipe View 1 mins Gradually whisk the tempered egg yolk mixture into the saucepan with the cream sauce. Continue whisking over low heat until the sauce is thickened enough to coat the back of a spoon. Be careful not to boil. (3-5 minutes)

Recipe View 5 mins If a thicker sauce is desired, dissolve the cornstarch in 1/4 cup of the sauce in a small bowl. Stir this slurry back into the saucepan and cook for about 2 minutes, or until the sauce reaches your desired consistency. (2 minutes)

Recipe View 2 mins Gently stir in the cooked chicken breast pieces into the sauce, ensuring they are fully coated. Heat through until the chicken is warmed. (3 minutes)

Recipe View 3 mins Serve hot, ideally over mashed potatoes, rice, or buttered noodles. Garnish with extra fresh parsley, if desired.