Classic Creamy White Wine Chicken

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

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