Paprika Chicken Breasts

Preparation:

Preparation: Bring plenty of salted water to the boil with the celery, carrot, onion and vinegar. Boil the chicken breasts and remove them from the broth when they are tender. Strain the cooking liquid and set aside 750 ml. In a small saucepan, brown the flour in the butter, add the broth, added a little at a time, always beating with a whisk, then cook over low heat for about half an hour, stirring often. In a bowl, whisk the egg yolks with the cream and add the chicken stock sauce, slowly pouring it in, mixing in the paprika at the end. Check the salt. Arrange the chicken breasts on a serving plate and drizzle with the paprika sauce.