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Entree
Asian
2 - 4 servings
5 minutes
1 hour 10 minutes
2 whole chicken breasts with bone, halved
2 cups chicken stock
1/2 teaspoon organic parsley
1/2 teaspoon thyme
1 teaspoon whole black peppercorn
1 bay leaf
1 onion
3 organic carrots, cut in 1 1/2 inch pieces
1 stalk organic celery, cut in 1 1/2 inch pieces
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt and white pepper to taste
1 tablespoon Italian parsley, chopped
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.
Slice chicken breast on a diagonal and place onto plate, pour sauce over breasts and serve.
