Chicken in White Wine Sauce

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 Recipechicken_in_white_wine Ingredients:

2 packs of chicken breasts

1 onion

2 carrots

2 sticks of celery


bay leaf

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)

chicken_stockAlternatively use a chicken stock.

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.

sauce_flourSlowly add the chicken stock (either made previously or the strained water) to the flour and butter paste slowly, whilst stirring and making a thick sauce.

Add the white wine and bring to the boil.

white_wine_sauceIn a bowl whisk the egg yolk and the double cream together.

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).

chicken_in_white_wine_sauceTake off the heat and season with black pepper and parsley.

seasonServe with pasta and broccoli.


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