Meats & Fish
2-1/2 lbs Chicken thighs, boneless and skinless
Salt and freshly ground black pepper
5 Tbs Butter
2 Tbs Flour
3/4 cup Light cream
1/2 cup Parmesan cheese, freshly grated
3 Egg yolks, beaten
1/2 cup Fresh breadcrumbs
From "New York Times Cookbook", Craig Claiborne, 1961, pg. 196.
Season the chicken with salt and pepper. In a skillet heat half the butter, add the chicken pieces, and cook until browned on both sides. Cover the skillet and continue cooking until chicken is tender, about 20 minutes.
Pre-heat oven to 350° F.
In a saucepan, melt the remaining butter, add the flour and stir with a wire whisk until blended.
In a separate pan, bring the cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
Stir in one tablespoon of the cheese. When it has melted, stir in the egg yolks lightly beaten with a little of the hot sauce.
Sprinkle the bottom of a flat casserole with one-quarter cup of the cheese, arrange the chicken on the cheese and spoon the sauce over the top. Place the casserole in the oven and bake five minutes or until thoroughly heated.
Combine the remaining cheese with the bread crumbs, sprinkle over the chicken and broil until golden brown.
Check the number of servings.