Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
1 cup rice
water
salt
¼ cup flour
2 tablespoons butter
1¼ cups chicken stock
⅔ cup milk
2 egg yolks
3 tablespoons cream
cooked breasts of 2 young chickens or 1 large chicken divided into 4 pieces
squeeze lemon juice
1 – 1½ cups mushrooms
2-4 tablespoons butter

Garnish:
1 hard-cooked egg

1. Method 1: Put rice with just over 2 cups water into pan with ½ teaspoon salt, bring to a boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary.
   Method 2: Put rice into 6 cups boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat or rinse in boiling water.
2. Make a sauce with the flour, butter, chicken stock and milk, then add in egg yolks beaten with the cream.
3. Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
4. Fry the mushrooms in the butter.

TO SERVE: Arrange the rice on a hot dish, put the chicken breasts on top and pour sauce over the chicken. Arrange mushrooms around the dis and garnish with chopped hard-cooked egg.

TO VARY: Serve in border of mashed potatoes.

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