Ingredients
- Feeds 4 to 6 big eaters or 8 regular eaters
- 2 pkgs chicken breast or thighs
- 1 carrot
- 1 bay leave
- celery tops
- thyme
- pepper
- salt
- 500 ml milk
- 3 to 4 lemons
- 3 T flour
- nutmeg
- 2 egg yokes
- small heavy cream
- curly parsley, snipped in small pieces.
- 1 box of Pepperidge Farm shells
Preparation
Step 1
Boil water with carrot, bay leave, celery tops and thyme salt and pepper. When it boils, add chicken pieces. Let it come back to a boil and then let it cook on a gentle boil for 20 to 30 minutes.
Turn oven to required temperature as per the Pepperidge Farm requirements.
While the chicken is cooking and the oven is warming up, prepare the sauce.
Squeeze the juice out of 3 lemons and let it sit.
Let 500 ml milk minus 1 cup come to a boil. In the meantime add to the 1 cup of milk 3T flour, salt, pepper, and nutmeg. Blend very well until smooth. When the milk is boiling, add the 1 cup of milk mixture to the 500 ml of boiling milk and stir briskly with a whisk to make sure there are no lumps. Let mixture and some heavy cream come to a boil again, stirring well so it does not burn on the bottom. After it has come back to a boil, remove from the heat and add the egg yokes. Heat up again and add lemon juice until desired taste. Add juice of 4th lemon if necessary. Then add parsley.
When the oven has reached the required temperature, heat the Pepperidge Farm shells according the instructions.
When the chicken is done, remove from the water and cut into bite size pieces. Add the chicken pieces to the milk mixture. When the shells are baked, spoon the chicken in the lemon sauce into the shells and serve.
Voila, Bon appetit!