Recipe Instructions:
Ingredients:
• 1/4 lb chicken breast or thighs, cut into pieces
• 1/4 cup diced onion
• 1/4 cup diced leek
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 egg yolk
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish
Instructions:
1. Melt butter in a small pot over medium heat.
2. Add diced onion, leek, carrot, and celery. Cook until softened, about 5 minutes.
3. Add chicken pieces and brown on all sides.
4. Pour in chicken broth and bring to a simmer.
5. Reduce heat to low and simmer for 15-20 minutes, until chicken is cooked through and vegetables are tender.
6. In a small bowl, whisk together heavy cream and egg yolk.
7. Gradually pour the cream mixture into the pot, stirring constantly.
8. Cook for another 2-3 minutes, until the sauce thickens slightly.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley.
11. Serve hot as your OMAD meal, traditionally with boiled potatoes or crusty bread.
