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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

4 150 g chicken breasts with
wing bone skin removed
1 Well flavoured chicken stock
1 Onion, sliced for mirepoix
1 Carrot, cut for mirepoix
1 Leek, cut for mirepoix
1 Celery stick, cut for
mirepoix
2 Fresh parsley stalks
5 White peppercorns
400 Chicken stock
100 Dry white wine
1 Shallot, peeled and finely
diced
30 Finely chopped fresh
parsley 30 to 45
Salt and freshly ground
pepper

INSTRUCTIONS

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.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1401
Calories From Fat: 624
Total Fat: 69.1g
Cholesterol: 499.8mg
Sodium: 779.8mg
Potassium: 1473.7mg
Carbohydrates: 8.6g
Fiber: 1.4g
Sugar: <1g
Protein: 174.1g


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