French Chicken

• 1 liter beef stock or 1 liter chicken stock
• 1 12 lbs chicken breasts
• 1 (14 ounce) can white asparagus (chopped in 1inch pieces)
• 1 (14 ounce) can champignon mushrooms, sliced
• 2 tablespoons capers
• 2 tablespoons lemon juice
• 1 egg yolk, beaten with some water
• 4 tablespoons flour
• 4 tablespoons margarine
• salt and pepper, to season roux

1. cook the chicken breast by placing in heated stock for around 20min.
2. remove breast and set aside(chop into 1inch pieces when cool).
3. in a separate medium saucepan combine flour and margarine to form a roux and season.
4. gradually add stock while continuously whisking.
5. add asparagus, champignons, and capers.
6. add lemon juice.
7. add egg yolk and stir vigorously.
8. add chicken and stir gently and simmer for 10minutes.
9. serve with rice.
10. this recipe does not freeze well.

beef stock, chicken breasts, white asparagus, champignon mushrooms, capers, lemon juice, egg yolk, flour, margarine, salt

Taken from www.food.com/recipe/french-chicken-160520 (may not work)