Cooked Chicken Breasts in Cream Sauce

To serve 4
2 poached chicken breasts, skinned, boned and cut into bite-sized pieces
2 tbsp. butter
1 tbsp. flour
2 tbsp. finely chopped fresh parsley
3 or 4 scallions, finely chopped
1 tbsp. finely chopped shallots
1 garlic clove, finely chopped
salt and pepper
grated nutmeg
1 egg yolk, beaten
1/2 CUP heavy cream
2 tbsp. fresh lemon juice
Melt the butter in a heavy saucepan. Stir in the flour, parsley, scallions, shallots, garlic, salt, pepper and a pinch of nutmeg. Cook gently over very low heat for a few minutes. Mix the egg yolk with the cream and gradually stir into the mixture in the pan. Continue stirring until the sauce has a consistency that will coat the spoon. Add the chicken breasts and lemon juice, stir until heated through, then serve.