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 Recipe Ingredients:

2 packs of chicken breasts

1 onion

2 carrots

2 sticks of celery

peppercorns

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

pepper

parsley

pasta and broccoli (to serve with it)

Alternatively 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.

Slowly 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.

In 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).

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

Serve with pasta and broccoli.