Ingredients

• 1 (3 1/2 lb) frying chicken, cut up
• salt and black pepper, to taste
• 2 tablespoons butter
• 1 (10 1/2 ounce) can chicken broth
• 1 1/2 cups dry riesling wine (Austrian)
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 1/2 cup whipping cream
• 1 dash nutmeg
• 2 egg yolks, slightly beaten
• chopped parsley and lemon slice (to garnish)

Instructions

1. Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.

2. In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.

3. Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.

4. Add cream and nutmeg. Bring to a boil, stirring until thickened.

5. Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.