For the chicken
4 chicken breasts
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 whole peppercorns
1 fresh bay leaf
water, to cover
55g/2oz lactose free butter
30g/1oz gluten free plain flour
salt and freshly ground black pepper
1 free-range egg yolk, lightly beaten
2-3 tbsp lactose free double cream
squeeze lemon juice
1 tbsp chopped fresh parsley, to serve
boiled baby carrots, to serve
Serves - 4
Place the chicken breasts, roughly chopped carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.
Bring the mixture slowly to the boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is completely cooked through.
Remove the chicken from the pan and set aside. Keep warm. Strain the cooking liquid and reserve 450ml/16fl oz of it. Set aside.
Heat half of the lactose free butter in a large separate pan and add the gluten free flour.
Stir over a low heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly.
Gradually add the reserved cooking liquid, stirring well after each addition, to make a sauce.
Season, to taste, with salt and freshly ground black pepper.
In a bowl, mix the egg yolk with the lactose free cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir to combine.
Cut the cooked chicken into bite-sized pieces and return to the sauce. Stir well.
To serve, garnish with parsley and serve with the boiled baby carrots.
Recipe adapted from: Good Food