The chicken breasts in this recipe are covered with a creamy, spicy sauce, wrapped in envelopes of foil and then baked.
They should be served still wrapped in the foil. Accompanied by spinach and rice, they make a delicious meal.
6 chicken breasts, skinned and boned
2 tablespoons lemon juice 4 oz. butter
2 tablespoons flour 8 fl. oz. chicken stock 4 fl. oz. dry white wine
1 egg yolk, lightly beaten
2 teaspoon salt
2 teaspoon black pepper
½ teaspoon cayenne
½ teaspoon grated nutmeg
4 oz. mushrooms, wiped and finely
1 teaspoon chopped spring onions
Sprinkle the chicken breasts with the lemon juice and set them aside for 15 minutes to absorb the flavour.
In a medium-sized frying pan melt half the butter over moderate heat. When the foam subsides add the chicken breasts to the pan and cook for 8 minutes on each side, or until they are lightly browned. Remove the breasts from the heat and set
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Cut 6 pieces of aluminium foil, each large enough to enclose a breast half. Grease the pieces of foil with half the remaining butter.
In a small saucepan, melt the rest of the butter over moderate heat. With a wooden spoon, stir in the flour and cook, stirring, for 1 minute. Remove the pan from the heat.
Add the chicken stock gradually, stir-ring constantly. When all the stock has been absorbed, return the pan to the heat
and, stirring continuously, bring the sauce to the boil. Remove the pan from the heat and gradually stir in the wine. When
all the wine has been added, return the pan to the heat again and, stirring continuously, cook the sauce until it is thick. Beat 4 tablespoons of the hot sauce, a spoonful at a time, into the beaten egg yolk.
Stir the egg mixture into the hot sauce. Place the pan over very low heat and continue cooking and stirring until the sauce has thickened. Do not let it boil or it will curdle.
Remove the pan from the heat and add the salt, pepper, cayenne, nutmeg, mushrooms and spring onions .
Place half a chicken breast in the middle of each piece of foil and spoon the sauce over it. Bring together the edges of the foil and seal the parcel by folding the edges over.
Arrange the parcels on a baking sheet and bake in the oven for 30 to 40 minutes, or until the chicken is very tender.
Serve at once.