RECIPE

Poached Chicken Breasts with Julienne Vegetables American Contemporary  Ingredients 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     Steps 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. Yield servings  use metric original recipe: 4  servings Product Foodie Kitchen products used in this recipe! Knives Cutting Board Salt and Pepper Mills Salt and Pepper If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.