Pollo con Salsa Uova -- Chicken with Egg Sauce

• 3/4 cup butter
• 1-1/4 tbsp. flour
• 1-1/2 cup chicken broth
• bouillon
• 1 egg yolk, slightly beaten
• 1 tsp. butter
• Salt and pepper to taste
• 4 lb. chicken, cooked

1. In a skillet, melt butter, then add flour and whisk it into a roux.
2. Continue whisking and add the broth or bullion, a little at a time Whisk constantly, until thickened slightly.
3. Remove from heat and add the egg yolk, butter, salt and pepper.
4. Whisk again, keeping the sauce smooth.
5. Cook for a minute or two more, whisking constantly.
6. Serve over the prepared chicken.

butter, flour, chicken broth, bouillon, egg yolk, butter, salt, chicken

Taken from www.foodgeeks.com/recipes/18817 (may not work)