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Pollo con Salsa Uova -- Chicken with Egg Sauce





3/4 cup butter
1-1/4 tbsp. flour
1-1/2 cup chicken broth or
1 egg yolk, slightly beaten
1 tsp. butter
Salt and pepper to taste
4 lbs. chicken, cooked


In a skillet, melt butter, then add flour and whisk it into a roux. Continue whisking and add the broth or bullion, a little at a time Whisk constantly, until thickened slightly. Remove from heat and add the egg yolk, butter, salt and pepper. Whisk again, keeping the sauce smooth. Cook for a minute or two more, whisking constantly. Serve over the prepared chicken.

Author's Comments

This is probably the most simple dish I have come across. It is great to use with left over chicken. Just make sure you reheat the chicken before pouring the sauce over it. Another method I have used is to remove the chicken from the bone, in pieces and, after reheating, if needed, add the chicken to the sauce and serve that way. Try a variation and add about 1 or 2 tablespoons of lemon juice to the sauce. Even more delicious.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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