Chicken cubes

CHICKEN CUBES IN A LEMON CREAM SAUCE

This is an unusual way to prepare chicken breasts.

The dish is rich in flavor

and the sauce begs to be sopped up with

hot Italian bread straight from oven.

INGREDIENTS FOR FOUR TO SIX SERVINGS

• 100 gr (3 1/2 oz) unsalted butter
• 1 kg (2 lbs) boneless chicken breast, cut into 2.5cm (1 inch) cubes
• l large lemon, juiced
• 1 sprig of rosemary
• 120 ml (4 oz) dry white wine
• 120 ml (4 oz) chicken or vegetable broth
• 3 egg yolks, lightly beaten
• 100 ml (3 1/2 oz) heavy cream
• pepper
• salt

Place a pan, large enough to hold all the chicken pieces, over medium heat and melt the butter.

Add the chicken pieces, lemon juice, rosemary, pepper and salt and cook for 5 minutes, turning the meat occasionally. Remove the chicken from the pan, cover, set aside and keep warm.


Add the wine. When the pan is deglazed, stir in the broth and simmer until the liquid is reduced to 1/2 the original amount (about 10 minutes).


Remove the pan from the heat. Add the egg yolks, cream, pepper and salt to taste and mix well. Return the chicken to the pan and gently reheat for a minute over low heat.


Serve immediately.