Poached Chicken Breasts with Parsley Sauce
- Gluten free
- Peanut free
- Low calorie
- Low carb
Ingredients
- 1 bay leaf
- 1 tsp (5 mL) whole peppercorns
- 1 stalk celery, chopped
- 1 each lemon, onion and carrot, chopped
- 10 skinless boneless chickens breasts, about 4 lb/2.2 kg
- Sauce:
- 1 cup (250 mL) each white wine and 35 per cent whipping cream
- 1 tsp (5 mL) granulated sugar
- 4 green onions, chopped
- 2 small cloves garlic, chopped
- 2 cups (500 mL) lightly packed parsley leaves
- 1 tsp (5 mL) lemon juice
- salt and pepper
Preparation
Combine bay leaf, peppercorns, celery, lemon, onion and carrot in a large saucepan. Add enough water to fill pan two-thirds full. Bring to a boil and simmer for 10 minutes.
Add chicken and cook for 8 to 10 minutes or until no longer pink in centre. Remove from pan using a slotted spoon and place on a platter. Cover and cool.
Combine white wine, cream, sugar, onions and garlic in a small saucepan. Bring to a boil and reduce to about 1 cup (250 mL), about 20 minutes.
Transfer to a blender. Add parsley and lemon juice and puree until smooth. Add salt and pepper to taste.
To Serve: Spoon a little parsley sauce into the centre of each serving plate. Slice each chicken breast into long strips and fan out on plate. If serving buffet style, fan chicken strips out on a platter and serve sauce in a boat.
Makes 10 servings.
Make-Ahead: Can be made at least 8 hrs ahead.
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