4 chicken breasts
100 gm butter
2 tbsp lemon juice
2 tbsp brandy
1/2 cup cream
1 egg yolks
1/2 cup chicken stock
1 onions, medium
1 tsp parsley, chopped
Finely dice onion.
Heat butter in pan, add chicken and cook 4-5 minutes on each side, shaking pan from time to time. Remove breasts from pan and set aside.
Reduce heat, add onion to pan and cook gently 2 minutes to soften.
Add lemon juice, brandy, stock and cream, bring to the boil and allow to simmer 2 minutes.
Add any juices that run from chicken, and the chopped parsley.
Remove pan from heat, stir in the egg yolk to thicken sauce. Reheat sauce. Do not boil at this stage.
To serve: Place chicken on a bed of rice, pour sauce over.
