Poached Truffled Chicken Breasts

adapted somewhat from The Nero Wolfe Cookbook by Rex Stout and the editors of The Viking Press
Serves 4

INGREDIENTS:
1 qt stock
2 c white wine
1 carrot, chopped
1 stalk celery, chopped
1 med. onion, chopped
2 sprigs parsley
1 bay leaf
4 chicken breast halves
truffles (sizes vary - 1/2 oz. should do)
2 tbs. butter
2 tbs. flour

PREPARATION:
Combine stock and wine in kettle.  Add carrot, celery, onion, parsley and bay leaf.  Simmer for 1 1/2 hours.  Strain and return to pot.

Slice the truffles very thin and insert between the skin and meat in 
straight lines.  add chicken breasts to stock and simmer for about 40 to 45 
minutes until tender.  Place on platter, surrounded by alternating pieces of
broccoli and herb stuffed potatoes.

Reduce 3 cups of stock by 1/2 over high heat and thicken with flour and butter.