Milk Poached Chicken Breasts With Young Vegetables Recipes
MILK-POACHED CHICKEN BREASTS WITH YOUNG VEGETABLES
The light, herbal freshness that enlivened many of our grüner veltliners suggested a dish with a certain freshly picked delicacy, one that might satisfy on a soft summer evening. Not firing up the grill or the oven is an extra bonus.The idea is to poach chicken breasts gently in milk - "gently" is operative here - then serve them in a soup that has captured the flavors of vegetables. Baby carrots, potatoes, tiny onions and, for the wine, some peas (an ingredient we mentioned often during the tasting) make for a pretty plate. And, according to my granddaughters, ages 7 and 9, a delicious one, too.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Place in sauté pan to hold them closely in single layer. Scatter with garlic. Add milk. Bring to a very gentle simmer and cook, turning a few times, 18 minutes. Never let milk boil at any time or it will curdle. Remove chicken to a platter, tent with foil.
- Add potatoes to milk in pan. Simmer gently 15 minutes. Add carrots. Simmer until potatoes are tender, another 15 minutes or so. Add onions and peas. Simmer 3 minutes. Remove from heat. Whisk in crème fraîche. Season milk with salt and pepper as needed. Dish can be set aside up to 45 minutes, then reheated.
- Slice each chicken breast half across in three pieces, each about an inch wide. Return chicken to pan and bring to slow simmer just enough to reheat dish. Arrange chicken pieces and vegetables in 6 shallow soup plates. Ladle in milk sauce. Sprinkle chicken with fleur de sel and chives. Serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 5 grams, Sodium 1361 milligrams, Sugar 11 grams, TransFat 0 grams
MICROWAVE POACHED CHICKEN WITH VEGETABLES
Make and share this Microwave Poached Chicken With Vegetables recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a 9x9-inch casserole dish mix together butter, dressing, leeks, mushrooms, artichoke, and garlic, and cook on High for 3 minutes or until vegetables are softened, stirring twice.
- Stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish.
- Season chicken with salt and pepper.
- Cook covered on High for 5-6 minutes, turning chicken over halfway through cooking.
- Poke chicken with a fork to test for doneness (done when juices run clear).
- With slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce.
- Dissolve cornstarch in water, and pour into baking dish with vegetables.
- Stir until well mixed, then cook on High 2-3 minutes, or until thickened.
- Season to taste with salt and pepper.
- To serve spoon vegetables and sauce over chicken.
Nutrition Facts : Calories 430.4, Fat 13.7, SaturatedFat 5.3, Cholesterol 152.2, Sodium 669.1, Carbohydrate 16.3, Fiber 3.6, Sugar 3.6, Protein 59.1
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