Bring the chicken stock and wine to the boil in a pan and add the celery and herbs. Add the chicken breasts and poach gently for around 10 minutes until cooked through and no pink juices run out when pierced with a knife. Remove from the stock and keep warm wrapped in foil.
Add the carrots to the poaching liquor and cook at a gentle simmer until tender – about 10 minutes. Remove from the liquor and set aside. Reduce the poaching liquor by half and season.
To serve, slice the chicken breasts thickly and arrange on a plate with the poached carrots. Scatter over the tomatoes, basil leaves and chopped lemon then drizzle with a tbsp or two of the reduced poaching liquor.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.