Poached Chicken Breast with Parsley Sauce

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
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken stock
• Salt and white pepper to taste
• 1 tablespoon Italian parsley, chopped

Directions

1. In large saucepan, place chicken and the next 8 ingredients (from the stock to the celery); bring to a boil and immediately turn heat down to a simmer. Simmer 20 minutes.
2. Cook, covered, over medium high heat until liquid boils.
3. Reduce heat and simmer 20 minutes.
4. Remove chicken and vegetables to platter; keep warm.
5. Strain stock and reserve 2 cups (for sauce).
6. Melt butter in a saucepan over medium heat.
7. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1-2 minutes.
8. Slowly stir in stock.
9. Heat to boiling, stirring constantly.
10. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
11. Season to taste with salt and pepper.
12. Add parsley. Makes about 2 cups of sauce.
13. To serve, slice chicken breast on a diagonal and place onto plate, pour sauce over breasts and serve.