Ingredients

• 1L (4 cups) chicken stock
• 1 cup (250ml) dry white wine
• 1 bay leaf
• 2 thyme sprigs
• 1 strip pared lemon rind
• 2 baby fennel bulbs, trimmed, quartered
• 4 x 170g chicken breast fillets
• 8 baby (Dutch) carrots, trimmed
• 2 small parsnips, peeled, quartered
• 150g baby green beans, topped
• 4 tbs good-quality basil pesto
• Toasted baguette slices, to serve

Description

Poached Chicken With Pesto (low-fat) Recipe - Place Stock In A Large Deep Frypan With Wine, Bay Leaf, Thyme, Lemon Rind And Fennel. Bring To The Boil, Then Simmer For 3 Minutes. Remove Fennel And Set Aside. Add Chicken To...

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