- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 2 whole Chicken Breast with bone, halved
- 2 cups Chicken Stock
- 1/2 teaspoon Organic Parsley
- 1/2 teaspoon Thyme
- 1 teaspoon Whole Black Peppercorn
- 1 Bay Leaves
- 1 Onion
- 3 Organic Carrots cut in 1 1/2 inch pieces
- 1 stalk Organic Celery cut in 1 1/2 inch pieces
Sauce
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Chicken Stock
- Salt and white pepper to taste
- 1 tablespoon Italian Parsley chopped
Directions
In large saucepan, place chicken and add remaining ingredients. Bring to a boil and immediately turn heat down to a simmer. Simmer 20 minutes. Cook, covered, over medium high heat until liquid boils. Reduce heat and simmer 20 minutes. Remove chicken and vegetables to platter; keep warm. Strain stock and reserve 2 cups (for sauce).
Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes. Slowly stir in stock. Heat to boiling, stirring constantly. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Add parsley. Makes about 2 cups.
To Serve
Slice chicken breast on a diagonal and place onto plate, pour sauce over breasts and serve.
