Poached Breast Of Chicken With Whisky Sauce

1. 1

   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.

2. 2

   Add the remaining chicken stock, bring to the boil, add the chicken breasts and cook for 10 minutes.

3. 3

   Remove the chicken and thinly slice. Place on a large, hot serving dish and keep warm until required.

4. 4

   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.

5. 5

   Add the creme fraiche, the horseradish and the honey. Heat gently and add the chopped parsley and salt and pepper to taste. Stir until well blended.

6. 6

   Pour a little of the whisky sauce around the chicken and pour the remaining sauce into a sauceboat to serve.

7. 7

   Serve with a vegetable patty made from the leftover vegetables, mashed potato and fresh vegetables. Garnish with the parsley sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.