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1 1/2 whole chicken breasts, poached, skinned, boned, and cut into fine julienne |
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6 C Chicken Stock |
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1/4 C pine nuts coarsely chopped |
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1/2 C Marsala |
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1 tsp saffron threads |
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3 egg yolks |
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3/4 C heavy or whipping cream |
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salt, to taste |
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Combine the chicken, stock, and pine nuts in a medium size saucepan. Heat to boiling. Reduce heat and simmer 5 minutes. |
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Add the Marsala and saffron. SImmer 2 more minutes. Remove from heat. |
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Whisk egg yolks and cream together. Slowly pour the yolk mixture into the hot soup, whisking constantly. Season to taste with salt. Serve immediately. |
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