So there I was thinking that making my own white wine sauce would save me money. Erm no not really as a tin is £1.55 and this bottle of wine was half price at £5.49. Probably better for us, tasted nicer and erm lots of lovely wine left over though.
The Original Recipe Ingredients:
2 packs of chicken breasts
2 sticks of celery
2 oz butter
2 oz plain flour
1/2 pint of white wine
2 egg yolks (any ideas what to do with my egg white?)
6 tbsp double cream
pasta and broccoli (to serve with it)
Bring a pan of water to the boil containing the chicken, vegetables, peppercorns and bay leaf.
Then simmer for at least 30 minutes – making sure the chicken is cooked.
Take the chicken out and keep it warm.
Strain the water and keep 1 1/2 pints.
In a clean pan melt the butter and add the flour to it.
Add the white wine and bring to the boil.
Slowly add the egg/cream mix to the sauce – mixing well.
Add the chicken to the sauce (I pulled the chicken into small piece at this point – easier for small children and more moist from the sauce).