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Chicken in a Blanket

Poached chicken served in a wonderfully velvety lemon sauce

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
  • Bring to the boil and lower the chicken into the stock.
  • Allow to poach at a gentle simmer for 20 minutes.
  • Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
  • Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
  • Strain the broth into a measuring jug.
  • In a smaller pan, melt 1½ oz.
  • of the butter and stir in the flour.
  • Stir over a gentle heat until it sizzles.
  • Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
  • Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
  • Lastly, stir in the cream and pour the sauce over the chicken.
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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
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"Poached chicken served in a wonderfully velvety lemon sauce"
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  1. Bluenoser
    Wanted to try something different over the weekend so decided to try this as i had all the ingreidents already in stock. Turned out great and i even had seconds. Thanks,
    Reply
  2. Millereg
    Poached chicken served in a wonderfully velvety lemon sauce
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