Recipe - Jimmy Stewarts Chicken Breast Italian

2 Chicken breasts halves,
Skinless, boneless
One half cup Allpurpose flour
One fourth pound Chicken liver halves
3 tablespoon Butter or margarine
One half teaspoon Garlic powder
One half Lemon, juice of
2 Eggs yolk
3 tablespoon Light cream
Salt, freshly ground pepper
To taste
Parsley sprigs, garnish

Coat 2 chicken breasts (skinned, boned and divided in halves, (4)
pieces total) with flour and set aside. Using a skillet over low
heat, saute One fourth lb. halved chicken liver in butter or margarine. When
browned on all sides, add chicken breasts and season with One half tsp.
garlic powder. Sprinkle on the juice of One half lemon and turn breasts,
cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs
yolks with 3 tbsps. light cream, and season with One fourth tsp salt and
freshly ground pepper. Add this to skillet ingredients, stirring so
as to coat chicken and liver. Cover skillet and cook 30 minutes over
low heat. Turn ingredients once or twice during cooking. Garnish
withsprigs of parsley.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip