Zubereitung

1. 1

   Cut the chicken breast into bite-sized pieces and poach gently in the chicken stock over low heat. Lift out the meat and keep the stock.

2. 2

   Quarter the mushrooms. Melt the butter in a pot, brown the mushrooms in it, then stir in the flour and let it cook briefly.

3. 3

   Gradually pour in the reserved stock, stirring until smooth. Let the sauce simmer for a few minutes until it thickens.

4. 4

   Add the peas, chicken pieces and cream and heat through. Take the pot off the heat and stir in the egg yolk to enrich the sauce.

5. 5

   Season with lemon juice, salt and white pepper and serve scattered with parsley.