Chicken Riesling - cooking recipe

Ingredients

1 (3 1/2 lb) frying chicken, cut up
salt and black pepper, to taste
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
1 1/2 cups dry riesling wine (Austrian)
1 garlic clove, minced
1 medium onion, chopped
1 bay leaf
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 dash nutmeg
2 egg yolks, slightly beaten
chopped parsley and lemon slice (to garnish)

Preparation

Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
Add cream and nutmeg. Bring to a boil, stirring until thickened.
Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.