Ingredients

• 0.25 cups all-purpose flour
• 0.25 cups margarine
• 2 cups heavy whipping cream
• 2 cups chicken broth
• 1 tablespoon dried parsley
• 4 eggs yolks
• 0.25 cups lemon juice
• 1 teaspoon cornstarch , Optional
• 4 cookeds chicken breasts , broken into chunks

Instructions

1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
3. 3 Whisk egg yolks and lemon juice together in a bowl.
4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

Nutrition per serving