| Poached Chicken Breast with White Wine Reduction |
Recipe type: Main
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
Ingredients
- 4 6 oz (approx) boneless, skinless chicken breasts
- 1 ½ oz whole butter
- To taste salt and white pepper
- 4 fl oz white wine
- 2 cups chicken stock
- 1 bay leaf
- tsp thyme
- 1 tsp tarragon
- 1 oz flour
- 4 fl oz 35% whipping cream
Instructions
- Place the chicken breast in a pan just big enough to hold them.
- Rub the pan with approximately ½ oz (15 g) butter.
- Season the chicken breasts with salt and white pepper and arrange them in the buttered pan, presentation side up (skin side up).
- Add the wine, stock, bay leaf, thyme and dried tarragon.
- Cut (to fit the inside of the pan) and butter a piece of parchment paper and cover the chicken breasts.
- Bring the liquid to a simmer and reduce the temperature to poach the chicken.
- Make a blond roux with 1 oz (30 g) butter and the flour; set aside to cool.
- When the breasts are done, remove them from the liquid. Thicken the liquid with the roux. Add the cream. Simmer and reduce to the desired consistency.
- Strain the sauce to ensure smoothness and serve with the chicken.
