Poulet avec sauce vin blanc

Poulet avec sauce vin blanc#

Original recipe: Rachel Khoo book Little Paris Kitchen

??? servings, I think it was enough for several people

Ingredients#

  • 30g butter

  • 30g flour

  • 450ml lukewarm bouillon/broth

  • 125ml white wine

  • 4 tablespoons cream (used 2 tablespoon Greek yoghurt)

  • lemon juice (1 teaspoon)

  • Chicken or other (non)meat: 500g cubed chicken breasts (used 2 breasts, ca 300g)

  • 250g mushrooms (used 150g bell pepper)

  • optional pinch of tarragon/parsley/similar herbs

Preparation#

  1. Melt butter over medium heat, add flour, make a roux

  2. Remove from heat, add broth, cook for 10 minutes over medium heat

  3. Pour in wine, cook for 10 minutes, remove from heat, add yogurt/cream and juice

  4. Fry chicken at the same time, after a few minutes add peppers/mushrooms

  5. Pour sauce over meat, serve with rice/pasta

Makes/Notes#

  1. Google doc modified 30 August 2016, probably last made this time, recipe is good when you need some french sauce to have with your meat.

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