Ingredientes para 4 people
• 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
- T. Preparacion → 30 min
- T. Cocinado → 30 to 60 min
- Nivel → Medio
1 Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
2 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.
3 Remove the chicken with a slotted spoon, place onto a plate and keep warm.
4 Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.
5 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.
6 Add the white wine and bring to the boil.
7 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.
8 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.
9 To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley.