Chicken Imperial With Cream Sauce

Ingredients

• 1 chicken breast, bone-in
• 4 lardoons (bacon strips)
• 1 cup chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tbsp chopped parsley
• 2 egg yolks
• 2 tbsp milk

Method

1. 1 Remove skin from chicken breast. Lard both sides with 4 lardoons.
2. 2 Place breast in a deep saucepan. Cover with stock or boiling water and simmer for 30-40 minutes until tender.
3. 3 Remove breast from liquid and place in a 350°F oven for 10 minutes to take a very light color.
4. 4 In a saucepan, combine 1/2 cup of the cooking stock with 1/2 cup cream. Scald and season with salt, pepper, and 1 tbsp parsley.
5. 5 Remove from heat. Slowly stir in 2 egg yolks beaten with 2 tbsp milk. Stir constantly until thickened, but do not boil.
6. 6 Strain sauce and pour around the breast. Carve diagonally into three pieces per side and serve.