Chicken with a White Wine Sauce


4 chicken breasts
1 onion
1 carrot
1 stick celery
1 bay leaf
6 peppercorns
30g/1oz butter
30g/1oz gluten free/wheat free plain flour
140ml/5fl oz medium white wine
1 egg yolk
3 tbsp double cream
squeeze lemon juice
salt and freshly ground black pepper
small handful fresh parsley, chopped


Place the chicken breasts in a pan with the vegetables and peppercorns and cover with water.

Gradually bring this to the boil and simmer until the chicken is thoroughly cooked which should take about ½ an hour.

Remove the chicken breasts from the cooking liquid and keep them warm.

Strain the cooking liquid into a clean pan and discard the cooked vegetables. Use about 450ml/16fl oz of the cooking liquid; any remaining liquid can be frozen and used as chicken stock at a later date.

In a separate pan, melt the butter and add the gluten free/wheat free flour. Cook for a few minutes.

Gradually add the cooking liquid to the mixture, a ladle at a time, allowing to boil after each addition before beating well. Stir until the mixture blends smoothly.

Add the white wine to the sauce and turn the heat to low.

In a small bowl, combine the egg yolk with the double cream and stir the egg and cream mixture into the sauce.

Lastly, add a squeeze of lemon juice, salt and freshly ground black pepper to taste, together with the cooked chicken, cut into bite-sized pieces. Gently heat through.

Garnish with chopped fresh parsley and serve immediately.