Instructions: Bring the chicken stock to the boil, add the onion, carrot, leek, celery, parsley and white peppercorns and allow to simmer for 10 minutes.

In the meantime, season the chicken breasts then place them into the simmering stock and allow to poach until cooked, approximately 20 minutes.

When cooked, remove the chicken breasts from the stock, Parsley sauce:

Combine in a shallow saucepan and reduce by half by fast boiling. Add the double cream and simmer gently to reduce the sauce to a coating consistency. Remove the pan from the heat, strain the sauce through a fine sieve or muslin and reheat gently.

Add the parsley to the above then liquidize with a stick blender to make a smooth sauce, sieve if necessary. Season to taste and serve.

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