Classic Creamy White Wine Chicken

Charmaine Lu -
  • 4 chicken breast fillets, skin removed
  • 1 chopped onion
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 1 bay leaf
  • 6 peppercorns
  • 30g butter
  • 30g flour
  • 150ml white wine
  • 1 egg yolk
  • 3 tbsp heavy cream
  • Half a lemon, for squeezing
  • 2 tbsp chopped parsley
  • Place the chicken breasts in a large pan with the bay leaf, veggies and peppercorns. Cover with water and gently simmer for 30 mins or until the chicken is cooked through. Remove with a slotted spoon, place on a plate and keep warm. Strain the cooking liquid into a bowl, reserving about 400ml.
  • Melt the butter in a clean pan and stir in the flour. Slowly add the chicken stock to the roux, stirring continuously until a thick sauce forms. Add the wine and bring to a simmer. Meanwhile, whisk the yolk and cream in a clean bowl to combine, then gradually add to the sauce, stirring all the time. Add the chicken breasts to the creamy sauce, season well and add a good squeeze of lemon. Serve the chicken with the sauce and a heap of mashed potatoes, if you fancy.
45 mins
4 serving