Normally this dish is made with veal but my mom always made it with chicken because veal was expensive when we lived in Japan. And seeing how veal is still expensive (in my books)…chicken it is!
1 egg yolk
8oz heavy whipping cream
Rice (I like Arborio)
Small can of chicken broth
1/2 cup white wine
Salt and pepper
Salt and pepper your chicken and brown it for a few minutes on each side. You don’t need to cook it through!
While the chicken is browning, chop your veggies up. I cheat and use baby carrots so I don’t have to peel and slice carrots.
After the chicken is done browning, remove it from the pan and cube it.
Using the same pan, put 2 tbs of butter and let it melt and slowly add 2 tbs of flour and make that roux! (didn’t get a pick of that)
Add the chicken broth and white wine and mix well. Bring to a boil and reduce heat to a simmer.
Add your chicken and veggies and mix and let it simmer for 1.5hrs. Salt and pepper to taste.
Mix the egg yolk, juice from the lemon and the cream. Add to the pot at the last minute. Mix well and let simmer for a few minutes. Serve over rice.