Then add the deboned chicken, cut it into pieces and put to braise in the heated butter. Arrange the prepared meat in a plate and sprinkle with a little salt and black pepper.
Heat 4 tbsp butter and braise the flour in it, while stirring. Dilute it with the strained chicken broth until you've obtained a smooth sauce. Leave it to boil for a bit, while sprinkling salt and black pepper as well.
While stirring nonstop, thicken with the egg yolks that you've beaten with lemon juice. Serve with a little chopped parsley.
And here's another proven recipe for Chicken Fricassee.