Poached Balsamic Chicken over Arugula Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless chicken breasts
Salt & pepper
½ c. fruity white wine
¼ c. and 2 tbsp. balsamic vinegar
¾ c. fruity olive oil (green) – extra virgin
4 sprigs fresh tarragon or 1 tsp. dry tarragon
Zest of 1 small lemon (yellow part only)
4 tbsp. raisins – to plump, submerge in tap hot water for 15 minutes
Arugula leaves, for serving
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Directions: |
Directions:Put chicken in shallow, oiled roasting pan and sprinkle with salt and pepper. Add wine. Put waxed paper with oil on top of chicken. Bake at 375º for approximately 15 -20 minutes. Remove and let cool in the pan. (This is important because it continues cooking.)
In separate bowl, whisk balsamic vinegar and olive oil. Add tarragon, lemon zest and raisins.
After chicken is cooled, remove chicken only (not the juices) from the pan and place in another shallow pan. Pour mixture over the chicken. Cover and marinate in refrigerator for at least 12 hours.
To serve: Arrange arugula leaves on plate and place chicken on top. Sprinkle with the lemon zest and raisins from the mixture. (Chicken tastes best at room temperature.) |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:approximately 45 minutes |
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