Chicken in creamy white wine sauce recipe
 This simple recipe for poached chicken in a creamy white wine sauce is smart enough for a dinner party. 4 skinless chicken breasts1 onion, roughly chopped1 carrot, roughly chopped 1 stick celery, roughly chopped 1 bay leaf6 black peppercorns30g/1oz butter30g/1oz flour150ml/¼ pint white wine1 free-range egg yolk2-3 tbsp double creamsalt and freshly ground black peppersqueeze lemon juice2 tbsp chopped fresh parsleymashed potato, to serve 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 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. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water. 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. 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. 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. 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. 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. 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. 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. 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. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley.