Poached Breast of Chicken With Whisky Sauce

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a large saucepan and add the leeks, carrot, celery and shallots. Cook for 3 minutes, add half the chicken stock and cook for about 8 minutes.
  • Add the remaining chicken stock, bring to the boil, add the chicken breasts and cook for 10 minutes.
  • Remove the chicken and thinly slice. Place on a large, hot serving dish and keep warm until required.
  • In another saucepan, heat the whisky until reduced by half. Strain the chicken stock through a fine sieve, add to the pan and reduce the liquid by half.
  • Add the crème fraîche, the horseradish and the honey. Heat gently and add the chopped parsley and salt and pepper to taste. Stir until well blended.
  • Pour a little of the whisky sauce around the chicken and pour the remaining sauce into a sauceboat to serve.
  • Serve with a vegetable patty made from the leftover vegetables, mashed potato and fresh vegetables. Garnish with the parsley sprig.
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