Poached Chicken Breasts with Julienne Vegetables

American Contemporary

Olive oil for sautéing
1/2 cup diced onion
1/4 cup white wine
1/4 cup chicken stock
1 sprig of dill
Salt and freshly ground pepper
2 whole boneless, skinless chicken breasts, halved
1 large carrot, fine julienne
1 parsnip, fine julienne
1 celery stalk, fine julienne
1 red bell pepper, julienne
2 tablespoons chopped parsley
1 In small saucepan, sauté onion in oil until tender.

2 Add white wine and cook for 2 minutes.

3 Add stock and dill. Simmer for 5 minutes.

4 Salt and pepper both sides of chicken breasts.

5 In large frying pan, heat 2 tablespoons olive oil. Place breasts, smooth side down, into pan and brown well.

6 Turn breasts over, cook for 3 minutes, then add poaching liquid.

7 Quickly combine vegetables then place a mound of vegetables on each breast.

8 Cover and poach until breasts are cooked, approximately 7-10 minutes.

9 Garnish with parsley and serve.

servings  use metric
original recipe yield: 4 Servings

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