In Romanian: Anghemaht de pui
- Boil the chicken pieces as for Chicken Pilaf.
- Fry the flour in butter until yellow, add a cup of the chicken broth, salt, chicken pieces and the peeled and sliced lemon.
- Simmer for 5 – 10 minutes.
- The sauce must be much thinner than for the Chicken White Sauce Stew.
- Therefore, add some more chicken broth if necessary.