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Chicken with Lemon Sauce




Source of Recipe


Peak of the Market


List of Ingredients




4 chicken breasts, boneless & skinless
1 large onion, chopped
1 1/2 tbsp CF margarine or 1 tbsp olive oil
4 tsp fresh rosemary, finely chopped
2 egg yolks
1/4 c fresh lemon juice





Recipe



In a large skillet; melt marg (or olive oil) over medium-low heat. Add onion and cook, stirring occasionally, for 10 to 12 minutes or until golden brown.

Add chicken and rosemary. Add 1 tablespoon (15 ml) water. Bring to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until chicken is just cooked. Remove skillet from heat.

In a small bowl; lightly beat egg yolks with fork. Slowly add lemon juice. Reduce heat to low and return skillet to heat. Gradually, stir in egg mixture to juices in skillet. Cook for 30 to 60 seconds, stirring until thickened and chicken is coated. Remove from heat and season with salt and pepper.

Serves 4