Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
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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