Poached Breast of Chicken With Whisky Sauce

"Absolutely wonderful chicken dish. Recipe from Let’s Cook Chicken by Tom Bridge. (FYI, it's been a while since I've made this recipe, I do NOT remember how long it took, but it seemed like a long time.)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes