Poached Chicken Mousseline
|White wine||500 Milliliter|
|Chopped carrot||1 Large|
|Chopped celery||1 (Stalk)|
|Boneless skinless chicken breasts||170 Gram|
|Lemon juice||15 Milliliter|
|Melted butter||180 Milliliter|
|Whipping cream||125 Milliliter|
|Cayenne pepper||1 Pinch|
In a large sauce pan, bring the water, wine, onion, carrot, celery and bouquet garni to a boil.
Reduce to half the liquid's volume.
Place chicken into liquid and simmer for 12 minutes.
While chicken poaches, blend the eggs with 15 ml (1 tbsp) of water and lemon juice.
Place in a double boiler.
Cook, stirring constantly until eggs thicken but do not over cook.
Remove from heat and whip in the butter until sauce is very smooth and thick.
Whip the cream and fold into the sauce, add seasonings.
Place poached chicken on serving plates.
Cover with sauce and serve.