Secret Recipe Chicken Fricassee

¼ cup all-purpose flour

¼ cup margarine

2 cups heavy whipping cream

2 cups chicken broth

1 tablespoon dried parsley

4 egg yolks

¼ cup lemon juice

1 teaspoon cornstarch, or as needed

4 cooked chicken breasts, broken into chunks

Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.

Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.

Whisk egg yolks and lemon juice together in a bowl.

Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.

If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.

Stir chicken breast pieces into sauce until chicken is heated through.