1. Simmer the chicken breast in the stock for about 20 minutes until tender, remove it and cut it into bite-sized cubes; strain the cooking liquid and set it aside.
2. Slice the mushrooms and sauté them in a little butter for a few minutes.
3. Melt the butter in a saucepan, stir in the flour, then pour in the strained stock and cook, stirring constantly, until thickened.
4. Fold in the meat cubes, the mushrooms and the peas and warm everything through for a few minutes.
5. Whisk the cream with the egg yolk until smooth, drizzle it into the sauce off the heat and season with lemon juice, salt and pepper - do not boil it again.
6. Serve fresh with rice or buttered dumplings.
Tip: Never boil the egg yolk or it will curdle; stir it into the warm sauce at the very end.
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