1t Parsely, dried
1 Chicken breast, halved
1 Carrot, chopped into chunks
Pinch salt & pepper
25g White wine
Place parsley, chicken, carrots, water, salt, pepper and bay leaf into the thermomix bowl. Slow cook function / 1hr 30mins/ 98'c.
Pour broth into a sieve and reserve stock. Put chicken mixture aside.
Add butter to thermomix bowl melt 3 min/ 100'c/ sp1.
Add flour and cook 3 min/ 100'c/ sp1.
Add 500g reserved stock, wine, cream and season with salt and pepper, cook 5 mins/ 100'c/ speed slow.
Add chicken mixture and heat 4 min/ 100'c/ reverse speed slow.
Serve hot with rice or mash.