POACHED CHICKEN WITH LEMON VINAIGRETTE
Steps:
- To make the vinaigrette, combine lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and set aside.
- Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
- Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
- Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette.
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED LEMON GARLIC CHICKEN
This chicken is great broken up for sandwiches or salads,packed with flavour I love it, can easily be increased too.
Provided by Mandy
Categories Chicken Breast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.
CHICKEN BREASTS WITH TARRAGON VINAIGRETTE
Steps:
- In a microwave-safe glass pie plate coat the chicken with 2 teaspoons of the oil, arrange it with the thickest parts toward the edge of the plate, and pour the broth over it. Microwave the chicken, its surface covered with an oiled round of wax paper, at high power (100%) for 4 minutes. Turn the chicken, microwave it, covered with the wax paper, at high power for 3 minutes, and microwave it at medium power (50%) for 3 minutes more, or until it is just springy to the touch. Let the chicken stand for 5 minutes.
- While the chicken is standing, in a small bowl whisk together the mustard, the lemon juice, the tarragon, the scallion, and salt to taste and whisk in 3 tablespoons of the cooking liquid and the remaining 1 tablespoon oil. Transfer the chicken to a shallow dish, spoon the vinaigrette over it, and let the chicken cool. Serve the chicken at room temperature.
POACHED CHICKEN BREASTS WITH LEMON VINAIGRETTE
Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which has a delicate anise flavor, rather than the coarser Russian variety.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Place bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
- Season chicken breasts on both sides with salt and pepper. Add to the gently simmering liquid, and cook until firm and juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
- Remove chicken from poaching liquid, and arrange on serving plates. Drizzle with lemon vinaigrette.
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