3 Garlic cloves
1 Spoon of Flour
3 Spoons of olive oil
75 gr Alpro Soya Single Cream
1 Egg Yolk
1/2 Bottle dry white wine
100 ml Chicken stock
5 Sprigs of parsley, 1 bay leaf and 2 sprigs of thyme tied into a 'bouquet garni'
Salt, Pepper and ground nutmeg.
Wash the chicken and cut it into equal medium-sized pieces.
Cook the chicken for about 5 minutes in a pan with the olive oil and the crashed garlic cloves. Remove the chicken from the pan.
Dice the carrots, chop the shallots and add to the pan. Cook for about 5 minutes, then add the chicken. Add the flour and cook whilst stirring (1 or 2 minutes).
Add the stock, the wine, the herbs, a sprinkle of nutmeg, pepper and salt. Cook for 40 minutes, under low heat.
Remove the chicken and strain the sauce.
Add the Alpro Soya single cream, the egg yolk and the lemon juice to the sauce.
Allow the sauce to thicken under very low heat whilst stirring.
Add the chicken and serve.
This dish can be served with mash, basmati rice or egg tagliatelle tossed in olive oil and dairy-free Parmazano grated hard cheese replacer (available in the UK from Sainsbury's, ASDA and Waitrose).