POACHED CHICKEN BREAST

IN SPRING ONION CREAM

5 pcs Chicken breast, boneless

1 Tbsp Butter
1 Tbsp Onions, minced
½ cup Button mushrooms, sliced
500 ml Chicken stock
250 ml Cooking wine, white
INGREDIENTS ½ cup All purpose flour
1 Tbsp Butter (for the cream)
2 tsp Spring onion
250 ml Cream
tt Salt and pepper

1. Season the chicken with salt & pepper.

2. Set fire to medium heat. Use half of the
butter and drizzle it with oil.
3. Sprinkle with shallots and salt, and sauté
until translucent.
4. Add white wine and reduce.
PROCEDURE 5. Add ¾ of the chicken stock, place the
chicken in the pan, and cover. Cook for 5 to
10 minutes.
6. Remove chicken and turn off heat.
7. Strain fat from stock with a strainer. Scrape
remaining solids with a spoon.
8. Whisk in cream under low fire.
9. Add flour, salt and pepper.
10. Turn off heat, then strain the sauce to make
it smooth.
11. Place chicken breasts on top and the dish
can now be plated. Garnish with
mushrooms, plate, then serve.
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