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POACHED CHICKEN WITH TARRAGON AND WHITE WINE Recipe

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This recipe for POACHED CHICKEN WITH TARRAGON AND WHITE WINE is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Skinless boneless Chicken Breasts
1 1/2 Cups Chicken Broth
3/4 Cup Dry White Wine (I used a Pinot Gris)
½-1Cup Whipping Cream depending on your taste and health preferences
3 Tbsp. chopped tarragon
1 Tbsp. butter (Optional)
Salt & Pepper
Directions:
Directions:
Put a saucier or saute pan with a good fitting lid over medium heat and add your chicken, broth, white wine, and half your tarragon. Make sure that the chicken is submerged in the poaching liquid – add a little more stock or wine if needed. Reduce the heat to a gentle simmer. Let the chicken poach in the simmering liquid until cooked through and moist. This depends on the thickness of your chicken breast, but expect it to take between 6 and 10 minutes. When your breasts are cooked through, which you can check by making a cut into the chicken to see if the juices run clear, remove them from the pan and cover with foil, or place in a warmed oven.

Make the sauce – Strain the poaching liquid into a saucepan and increase heat to medium-high, bring the sauce to a boil and reduce by half - that is to cook off enough water that the volume is halved or to boil something to a thicker more concentrated form. Add the whipping cream and remaining tarragon, and reduce the heat to medium. Whisk the sauce while it reduces by half again. Remove the sauce from heat, (optionally whisk in a pat of butter to make it extra fancy just before service), spoon the sauce over the chicken, add tarragon for garnish, and enjoy with a glass of the wine you used in the poaching liquid.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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