Chicken In Egg And Lemon Sauce

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4 chicken portions
salt and pepper
2 tablespoons oil
25 g (1 oz.) butter
25 g (1 oz. ) plain flour
300 ml (1/2 pint) chicken stock
1 bay leaf
1 small marjoram sprig
2 egg yolks
1 tablespoon lemon juice
1 tablespoon chopped parsley
lemon slices

Season the chicken with salt and pepper. Heat the oil and butter in a pan, add the chicken and fry gently for about 12 minutes until golden. Remove and set aside. Pour off all but 2 tablespoons of the fat.

Add the flour to the pan and cook, stirring, for 1 minute. Add the stock and bring to the boil, stirring. Return the chicken to the pan and add the bay leaf and marjoram. Cover and simmer for 30 minutes, until tender.

Transfer the chicken to a warmed serving dish. Discard the herbs. Blend the egg yolks and lemon juice with 3 tablespoons of the sauce. Add to the pan and heat gently, stirring, until thickened; do not boil. Adjust seasoning and pour over the chicken. Garnish with parsley and lemon.

Serves 4

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