Instructions: Season the chicken with salt and pepper.

Heat the oil and butter in a pan add the chicken and fry gently for about 12 minutes until golden.

Remove and set aside.

Pour off all but 2 tablespoons of the fat.

Add the flour to the pan and cook stirring for 1 minute.

Add the stock and bring to the boil stirring.

Retum the chicken to the pan and add the bay leaf and marjoram.

Cover and simmer for 30 minutes until tender.

Transfer the chicken to a warmed serving dish.

Discard the herbs.

Blend the egg yolks and lemon juice with 3 tablespoons of the sauce.

Add to the pan and heat gently stirring until thickened do not boil.

Adjust seasoning and pour over the chicken.

Garnish with parsley and lemon.

Serves 4

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