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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Poached Balsamic Chicken over Arugula Recipe

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This recipe for Poached Balsamic Chicken over Arugula, by , is from The Dovgala Clan 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!

Contributor:  
Contributor:  
Donna Dovgala McInerney

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
Salt & pepper
c. fruity white wine
c. and 2 tbsp. balsamic vinegar
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

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 375 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.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
approximately 45 minutes

 

 

 

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