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

Directions

• 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.