Poached Breast Of Chicken With Whisky Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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 add the remaining chicken stock, bring to the boil, add the chicken breasts and cook for 10 minutes.
• 3 remove the chicken and thinly slice. place on a large, hot serving dish and keep warm until required.
• 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 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.
• 6 pour a little of the whisky sauce around the chicken and pour the remaining sauce into a sauceboat to serve.
• 7 serve with a vegetable patty made from the leftover vegetables, mashed potato and fresh vegetables. garnish with the parsley sprig.