Poached Breast of Chicken With Whisky Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1⁄2 cup leek, shredded
- 1⁄3 cup carrot, diced
- 1⁄4 cup celery, diced
- 4 shallots, sliced
- 2 1⁄2 cups chicken stock
- 6 chicken breasts
- 1⁄4 cup whiskey
- 1 cup creme fraiche
- 2 tablespoons horseradish, freshly grated
- 1 teaspoon honey, warmed
- 1 teaspoon fresh parsley, chopped
- salt
- pepper
- 1 sprig fresh parsley, to garnish
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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