| Poached Chicken Breasts with Julienne Vegetables
American Contemporary
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| Ingredients |
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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
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Steps
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| 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. |
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| Yield |
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original recipe yield: 4 Servings
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