Poached Chicken Breast with Parsley Sauce

1 servings

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Poached Chicken Breast with Parsley Sauce Ingredients

4 150 g chicken breasts with	PARSLEY SAUCE
1 l Well flavoured chicken stock	400 ml Chicken stock
1 md Onion; sliced for mirepoix	100 ml Dry white wine
1 md Carrot; cut for mirepoix	1 sm Shallot; peeled and finely
1 Leek; cut for mirepoix	; diced
1 Celery stick; cut for	30 ml Finely chopped fresh
2 Fresh parsley stalks	Salt and freshly ground
5 White peppercorns

Instructions for Poached Chicken Breast with Parsley Sauce

Bring the chicken stock to the boil, add the onion, carrot, leek, celery, parsley and white peppercorns and allow to simmer for 10 minutes. In the meantime, season the chicken breasts then place them into the simmering stock and allow to poach until cooked, approximately 20 minutes. When cooked, remove the chicken breasts from the stock, Parsley sauce: Combine in a shallow saucepan and reduce by half by fast boiling. Add the double cream and simmer gently to reduce the sauce to a coating consistency. Remove the pan from the heat, strain the sauce through a fine sieve or muslin and reheat gently. Add the parsley to the above then liquidize with a stick blender to make a smooth sauce, sieve if necessary. Season to taste and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized