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I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

• Melt 2 tablespoons of butter in skillet.
• Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
• Melt 1/2 cup butter in large saute’ pan over medium high heat.
• Add leeks and garlic, sauteing until soft and tender.
• Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
• With a slotted spoon remove asparagus and leeks to chicken plate.
• Add flour whisking until golden.
• Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
• Reduce heat to low.
• In a separate bowl whisk together the egg yolks and whipping cream.
• Gradually add a small amount of the wine mixture to the egg mixture to temper it.
• Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
• Salt and pepper to taste.
• Plate chicken and vegetables.
• Ladle sauce over and enjoy.