Chicken in White Wine Sauce

Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.

Chicken Main Course Poultry Dinner Party Sauce

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

41.3g

per serving

165.2 g total

Fat

22.1g

per serving

88.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Dairy

Butter

piece

Egg Yolk

free-range

tbsp

Double Cream

Fruits

squeeze

Lemon Juice

fresh

Liquids

150

White Wine

Meat

piece

Chicken Breast

skinless

NutsSeeds

piece

piece

to taste

to taste

freshly ground

tbsp

Parsley

fresh, chopped

Vegetables

piece

Onion

roughly chopped

piece

Carrot

roughly chopped

stick

Celery

roughly chopped

800

Mashed Potato

to serve

Method

Place chicken, vegetables, bay leaf, and peppercorns in a pan and cover with water.

Slowly bring to a boil and simmer for 30 minutes until the chicken is cooked.

Remove the chicken with a slotted spoon and keep it warm on a plate.

Strain the poaching liquid and reserve 450ml.

Melt butter in a pan, stir in flour to make a roux, and gradually add the reserved liquid.

Add white wine and bring the sauce to a boil.

Whisk egg yolk and cream together and gradually stir the mixture into the sauce.

Return chicken to the sauce, remove from heat, and season with salt, pepper, and lemon juice.

Serve the chicken over mashed potatoes and garnish with chopped parsley.