4 chicken breasts (8 fillets)
60g of butter
3 green onions
1 bunch of fresh parsley
salt
pepper to taste
1/2 cup of white wine
1 cup of homemade chicken broth made with bouillon cubes
50g of all-purpose flour
1 cup of heavy cream
2 tablespoons of lemon juice
1 dash of paprika
2 egg yolks
4 chicken breasts (8 fillets)
60g of butter
3 green onions
1 bunch of fresh parsley
salt
pepper to taste
1/2 cup of white wine
1 cup of homemade chicken broth made with bouillon cubes
50g of all-purpose flour
1 cup of heavy cream
2 tablespoons of lemon juice
1 dash of paprika
2 egg yolks
Cut the chicken breasts into fillets
Melt 20g of butter, sauté the green onions and parsley until tender
Place the chicken fillets on top
Let it cook in a steamer basket until the meat is clear and firm
Cook both sides
Season with salt, pepper, white wine, and homemade chicken broth (made with bouillon cubes)
Let it simmer slowly for 20 minutes
Let the fillets cool in the same cooking liquid
Melt the remaining butter
Add flour and mix well
Add the cooking liquid from the chicken fillets (1 cup)
Add half of the heavy cream, season with lemon juice, paprika, and salt if needed
Mix the remaining heavy cream with egg yolks and add to the sauce
To freeze: place the chicken fillets in an aluminum pan or wrap in aluminum foil, which can be taken to the freezer and oven
Cover with the sauce when chilled
Wrap tightly in aluminum foil and seal
Place in the freezer
To thaw: remove from the freezer the night before and place in the refrigerator
About 35 minutes before dinner, put it in a moderate oven preheated
After 20 minutes, remove the aluminum foil to let the sauce brown
