Chicken In Egg And Lemon Sauce Recipe

Name: Chicken In Egg And Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 (3 lb.) chicken, cut into 6 or 8 pieces; 1 medium onion, chopped; 3/4 c. chicken broth; 6 artichoke hearts or 1 pkg. frozen; kosher salt; freshly ground pepper; 1/2 tsp. thyme; 2 Tbsp. minced parsley; 1/4 lb. mushrooms, halved or quartered; 2 egg yolks; 2 Tbsp. fresh lemon juice

Servings: persons

2 Tbsp. olive oil
1 (3 lb.) chicken, cut into 6 or 8 pieces
1 medium onion, chopped
3/4 c. chicken broth
6 artichoke hearts or 1 pkg. frozen
kosher salt
freshly ground pepper
1/2 tsp. thyme
2 Tbsp. minced parsley
1/4 lb. mushrooms, halved or quartered
2 egg yolks
2 Tbsp. fresh lemon juice

1
In a large metal pan, heat the oil and brown the chicken on all sides.
2
Add onion.
3
Cook until the onion is wilted.
4
Add broth, artichokes, salt, pepper, thyme and 1 tablespoon of the parsley.
5
Cook for 30 minutes slowly over low heat.
6
Stir in mushrooms and cook 15 minutes more or until done.
7
Remove chicken and keep warm.
8
Cover with aluminum foil.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 (3 lb.) chicken, cut into 6 or 8 pieces, 1 medium onion, chopped, 3/4 c. chicken broth, and more.

Yes, Chicken In Egg And Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Egg And Lemon Sauce

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