Ingredients
- 4 chicken breast filets (boneless, skinless, 700–800 g)
- 750 ml chicken broth
- 2 sprigs fresh thyme
- 1 large bay leaf
- 3 tablespoons unsalted butter, divided
- 1 leek (white part and light green only), diced
- 2 medium carrots, peeled and diced
- 200 g cremini or white button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 150 ml cream (heavy or half-and-half)
- 150 g frozen peas
- 1-2 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
- Poach the Chicken: Combine chicken broth, thyme, and bay leaf in a large pot. Bring to a gentle boil. Add chicken breasts, reduce heat, and poach for 15–20 minutes or until fully cooked. Remove chicken, let cool slightly, and shred or cut into bite-sized pieces. Strain and reserve the broth.
- Cook the Vegetables: Melt 1 tablespoon butter in the same pot over medium heat. Add leek, carrots, and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until tender.
- Make the Sauce: Push vegetables to one side. Melt remaining 2 tablespoons butter in the cleared space. Whisk in the flour to form a roux, cooking for 2 minutes. Gradually add the reserved chicken broth while whisking until smooth. Stir in heavy cream. Cook for 2–3 minutes until thickened.
- Combine and Finish: Stir in frozen peas, add lemon juice, salt, and pepper to taste. Return chicken to the pot, stirring gently to coat. Simmer for 2-3 minutes until heated through and peas, crisp-tender.
- Serve and Garnish: Serve over rice, potatoes, pasta, or in pastry shells. Garnish with fresh parsley.
Nutrition
Notes
- Maximise Prep Efficiency: Chop the vegetables while the chicken poaches to save time.
- Perfect Peas: Add frozen peas at the end to keep them bright and slightly firm. If you prefer tender peas or they’re frozen solid, add them a bit earlier.
- Perfect Chicken: Poaching chicken is a foolproof method to ensure it stays moist, tender, and full of flavor.
- Extra Tanginess: Stir in a spoonful of capers for a zesty kick. Vegetable Variations: Customise with asparagus, broccoli, or cauliflower for a seasonal twist.