From Mama
6 chicken tights or 4 breasts, or a mix; skinless; boneless 5 c chicken broth -from the boiled chicken
Sauce
4 tbs butter
3/ 4 cup flour
1/2 lemon zest 1/2 ts black paper salt to taste
Zastroika
2 egg yolks
1/2 cup yogurt
1 ts lemon juice
1 tbs chopped parsley leaves
In a soup pot, cover chicken with water, add salt and boil until tender for about 30 minutes. Remove chicken, let it cool and cut to two-inch pieces.
In a non-stick saucepan, melt the butter, mix in the flour with wooden spoon and cook for about 2-3 minutes, until it is lightly brown. Remove from the heat. Patiently mix in chicken broth with wooden spoon, half a cup at a time. Season with salt, and black pepper. Cook on low to medium heat, stirring constantly in a circular and zigzag motion to prevent sticking to the pot and to keep it smooth. If it becomes lumpy, remove from heat and make it smooth with handheld mixer. Cook until you reach a consistency of thick gravy and it starts to bubble.
In a small bowl prepare the Zastroika – whisk the yolks with the yogurt and lemon juice. Mix the Zastroika into the sauce gradually, add the chicken and the lemon zest. Heat gently before serving on low temperature. Garnish with parsley.
Serves 6.