1 3-4 lb. chicken, cut up
1 tbsp. butter
Salt, pepper
2 tbsp. flour
2 tbsp. parsley
1 tbsp. lemon rind
1 1/4 c. chicken stock
2 egg yolks
Juice of 1/2 lemon

Brown chicken gently in butter 15 minutes. Remove from pan. Add flour and stir to remove lumps, then add stock to make sauce. Return the chicken to the pan and cook, covered 35-40 minutes.

Remove chicken from pan. Remove fat from sauce. Blend in egg yolks and lemon juice, then cook until slightly thickened, 1-2 minutes.

Pour sauce over chicken arranged on a platter, then garnish with parsley and lemon rind. Serve with rice.