Chicken Blanquette with Mild Lemon

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A light, comforting blanquette, perfect with rice or steamed potatoes. Ingredients for 4 servings: - 800 g chicken breasts - 2 carrots - 1 leek - 1 onion - 200 g button mushrooms - 40 cl chicken stock - 20 cl crème fraîche - 1 egg yolk - 1 lemon - 30 g butter - 2 tbsp flour - salt, pepper, parsley Preparation: 1. Cut the chicken into large pieces and brown them in the butter for 3 minutes. 2. Add the sliced onion, sliced carrots, leek and mushrooms. 3. Sprinkle with flour, stir, then pour in the hot stock. 4. Simmer over low heat for 30 minutes. 5. Off the heat, mix the crème fraîche, egg yolk and juice of half a lemon. 6. Stir this thickening mixture in without bringing it back to a boil. 7. Adjust with the remaining lemon, season with salt and pepper, and sprinkle with parsley. Tip: serve with basmati rice and a few very finely grated lemon zest shavings.