Arroz blanco con pechugas de gallina y champhiones

Assemble these supplies:

• 2 chicken breasts 
• 1 small scallion (or onion), cut in half 
• 1 carrot, sliced 
• 1/2 bay leaf salt, to taste 

FOR THE RICE

• 1 cup uncooked rice 8 cups water 
• 3 teaspoons salt 
• 2 tablespoons butter 
• 1/2 pound mushrooms, cleaned and sliced 
• 2 tablespoons olive oil 

FOR THE SAUCE:

• 2 tablespoons butter
• 2 tablespoons olive oil 
• 4 tablespoons flour 
• 1 cup milk 
• 1 1/2 cups chicken broth  
• salt, to taste 
• 2 egg yolks

Steps in preparation:

1. Cook the chicken breasts in enough water to cover with the white part of the scallion cut in half, the carrot, bay leaf, and salt to taste. Cook over medium heat about 45 minutes, or until the chicken is very tender. Debone, slice and set aside.
2. Prepare the rice according to the directions for "White Rice" .
3. Saute the mushrooms in the oil. Cover and cook for 10 minutes, stirring occasionally.
4. In a separate skillet, melt the butter with the oil. Blend in the flour. Slowly add the milk alternating with the chicken broth. Add salt to taste; cook over low heat about 15 minutes until the mixture is smooth. Beat the egg yolks in a cup and add to the sauce. Do not allow the sauce to boil.
5. Add the mushrooms with their juice and the sliced chicken to the sauce.
6. Arrange the rice around the edge of a serving dish. Place the chicken-mushroom sauce in the center and serve immediately.
7. SERVES 6.