Breasts with parsley sauce

Ingredients :

• 4 chicken breasts,

• 1 onion,

• 1 bay leaf,

• 1 carrot,

• 1 stalk of celery

• 60 g of butter,

• ½ l of milk,

• 40 g of flour,

• Juice of half a lemon

• Parsley,

• 1 egg yolk,

• Salt and peppercorns

Preparation :

• Cut the breasts in half lengthwise.

• Place in a pan with the bay leaf, chopped onion, grated carrot and diced celery.

• Cover with water, add salt and cook over low heat for 30 minutes.

• Melt the butter, add the flour, and mix with a whisk. Add the milk, mix, and thicken.

• Chop the parsley.

• Season the white sauce with salt and pepper, then add the lemon juice, raw egg yolk, and chopped parsley. Mix well.

• Place the chicken breasts in a preheated dish and cover with the sauce. Serve.