4 skinless chicken breasts (125 gms each) 2 tablespoons flour grated rind and juice of one lemon 2 cloves garlic, crushed 3 tablespoons olive oil 300 ml chicken stock 2 tablespoons chopped sage 2 egg yolks
Mix together the flour, grated lemon rind and garlic. Use to lighly coat the chicken pieces. Heat the oil in a flameproof casserole on top of the stove. Add the chicken pieces and cook until lightly browned, turning once or twice. Stir in any remaining flour, then add the stock and season with pepper and salt. Bring to the boil. Cover and bake at 180°C. for 25-30 minutes or until the chicken is tender and the juices run clear when the flesh is pierced with a skewer.
Mix the egg yolks with 2 tablespoons of lemon juice. Remove the chicken pieces and keep warm in the oven. Off the heat, stir the egg and lemon juice mixture into the pan juices, then return to the heat and warm gently (do not boil) until the sauce thickens, stirring frequently. Adjust the seasoning. Serve with rice and salad.