Chicken breast in white wine sauce
Preparation time: 5mins
Cooking time: 30mins
- 4 skinless chicken breasts
- 1 stick celery, roughly chopped
- 1 small onion, peeled and quartered
- 1 bay leaf
- 1 teaspoon black peppercorns
- 300ml chicken stock
- 125ml dry white wine
- 20g reduced-fat (lighter) spread
- 1 tablespoon plain flour
- 100ml crème fraiche
- 100g button mushrooms, chopped
- 1 tablespoon finely chopped parsley
1. Put the chicken breasts in a saucepan with the celery, onion, bay leaf and peppercorns, then and add just enough chicken stock to cover them. Bring to a simmer, put the lid on and cook very gently for 15 minutes or until the chicken is cooked all the way through with no pink showing. Using a slotted spatula, remove the chicken fillets to a plate, cover and keep warm.
2. Strain the cooking liquid through a fine sieve, mashing the contents down in the sieve as you do so, then return the sieved liquid to the pan with the wine and put on a fast simmer without a lid for 2 minutes.
3. Melt the spread in a small non-stick saucepan over medium heat. Add the sauce flour and stir well to make a roux. Slowly add the reserved poaching liquid/wine mix to the pan, stirring constantly, to make a thick sauce. Add the mushrooms, bring to simmer and cook for two minutes. Stir the crème fraiche, parsley and salt into the sauce. Check seasoning. Serve the chicken breasts thickly sliced, with the sauce spooned over.