4 Chicken Breasts
1 Onion 110g
1 Carrot 61g
1 stick Celery 40g
1 Bay Leaf 0.08g
6 Peppercorns
30 g /1oz Butter 30g
30 g /1oz Plain Flour
140 ml /5floz White Wine 140g
1 Free-range Egg Yolk 17g
2-3 tbsp Double Cream
Squeeze Lemon Juice 30.5g
Salt And Freshly Ground Black Pepper
small handful Fresh Parsley, Chopped