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Step 1
Place the flour into a plastic bag. Place 2 chicken pieces at a time into the bag; shake to coat. Remove the chicken pieces and set aside. Repeat until all the chicken pieces have been coated with flour.
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Step 2
Heat the 1/4 cup oil and 1/8 cup butter in a large skillet over medium high heat. After the butter has melted and the oil is hot, add the chicken pieces. Cook 4 or 5 minutes on each side until brown. Transfer the chicken to a platter.
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Step 3
Scrape down the skillet to keep the drippings from sticking. Stir in the dry white wine and cook until it evaporates. Turn down heat to low and add the heavy cream. Return the chicken to the skillet; cover and cook for approximately 30 to 40 minutes or until the chicken is done.
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Step 4
In a smaller saucepan, heat the remaining 1/8 cup butter until melted. Add the mushrooms and saute for about 10 minutes. Season with salt and pepper.
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Step 5
Remove the chicken from the skillet when done and set aside on a platter; cover to keep warm. Remove the skillet from the heat and whisk in egg yolks and the lemon juice. Return to the heat and turn it up to medium high, then cook until thickened. Once done, remove the skillet from the heat.
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Step 6
Pour the cream sauce over the chicken; spoon the mushrooms over the top of the sauce and sprinkle with the Marsala wine. Serve warm.
How to Make Pollo Alla Crema
