1/4 c. onion flakes
1/2 c. cold water
2 tbsp. butter
3 lb. chicken
1/4 c. shortening or olive oil
1 c. chicken stock
2 tsp. salt
1 c. frozen peas
1 tbsp. parsley flakes
1/2 tsp. fennel seed
1/8 tsp. ground black pepper
2 egg yolks
1 tbsp. lemon juice
cooked rice

Soak onion flakes in cold water 5 minutes. Drain and saute in butter 3 minutes. Cut chicken into serving-size pieces, flour lightly and brown on all sides in shortening or oil. Add to onions. Add chicken stock. Cover and cook 20 minutes or until chicken is tender. Add peas, parsley, fennel seed and black pepper. Cook 10 minutes. Remove from heat. Mix egg yolks with lemon juice and stir into mixture. Heat 1/2 minute. Serve at once with rice.

Makes 6 servings.

Submitted by: Sally Lawson