Chicken in white wine sauce
Method
-
Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
-
Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
-
Remove the chicken with a slotted spoon, place onto a plate and keep warm.
-
Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.
-
Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
-
Add the white wine and bring to the boil.
-
Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.
-
Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
-
To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley.
Ingredients
- 4 skinless chicken breasts
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 bay leaf
- 6 black peppercorns
- 30g/1oz butter
- 30g/1oz flour
- 150ml/¼ pint white wine
- 1 free-range egg yolk
- 2-3 tbsp double cream
- salt and freshly ground black pepper
- squeeze lemon juice
- 2 tbsp chopped fresh parsley
- mashed potato, to serve
Shopping List
Chicken in white wine sauce
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks
Dairy, eggs and chilled
Meat, fish and poultry