Cut chicken breasts in half, dust with flour and set aside until ready to use. Clean chicken livers, blanch (scald) with boiling hot water and sauté briefly in heated light butter or butter, if desired. Remove liver from frying pan and keep warm. Fry the chicken breasts in the remaining fat.
After 10 min add juice of one lemon and garlic powder, add liver repeatedly to the frying pan and put the lid on. Fry on low heat for a short time.
Stir egg yolk with whipping cream, salt and pepper. Pour mixture over the poultry parts in the frying pan. Cook everything on low heat for another 5 minutes, turning the poultry pieces once to the other side.
Serve sprinkled with chopped parsley.
* 257 calories (1186 joules) per person.
Chicken
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