1 chicken (approximately 2.5 pounds) cut into pieces
Salt and black pepper to taste
2 tablespoons of chopped parsley
2 tablespoons of chopped green onion
1 medium-sized onion, chopped
2 tablespoons of oil
2 cups of water
4 tablespoons of butter
5 tablespoons of wheat flour
1/2 cup of milk
1 egg, lightly beaten
2 tablespoons of lemon juice
1/2 cup of pitted and chopped green olives
1 chicken (approximately 2.5 pounds) cut into pieces
Salt and black pepper to taste
2 tablespoons of chopped parsley
2 tablespoons of chopped green onion
1 medium-sized onion, chopped
2 tablespoons of oil
2 cups of water
4 tablespoons of butter
5 tablespoons of wheat flour
1/2 cup of milk
1 egg, lightly beaten
2 tablespoons of lemon juice
1/2 cup of pitted and chopped green olives
Season the chicken with salt and black pepper
In a large pan, combine parsley, green onion, onion, and oil
Heat the pan over medium heat and add the chicken
Cook for 15 minutes, stirring occasionally
Add water and cook with the lid on until the meat is tender
Remove from heat and let it cool
Debone and chop the chicken
Reserve 1 cup of the broth
Melt the butter
Add flour and mix well
Remove from heat and add the broth and milk, stirring constantly
Continue cooking until thickened
Add the egg and lemon juice
Mix well
Finally, add the chopped olives and shredded chicken.
