Poached Ruby Red Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Canned chicken broth plus,
6: Skinless, boneless chicken
-1/2 cup: water,
-breast halves,
3/4 cup: Fruity red wine, such as
2 tsp: Cornstarch dissolved in 2,
-hearty burgundy,
-tbsp water,
2 tbsp: Tarragon,
Directions:
Salt and freshly ground pepper
1. In a large nonaluminum saucepan, bring broth, wine, and tarragon
to a boil; reduce heat to a simmer. Add chicken breasts and poach
them 15 to 20 minutes, until chicken is cooked through but still
moist and tender. With a slotted spoon, transfer chicken to serving
platter; keep warm. Reserve poaching liquid.
2. Stir dissolved cornstarch into poaching liquid. Bring to a boil,
stirring constantly with a wire whisk. Continue cooking and stirring
until the sauce thickens. Season with salt and pepper to taste. Pour
over chicken breasts and serve.
Prep: 5 minutes Cook: 25 minutes Serves: 6
Source: [365 Ways to Cook Chicken by Cheryl Sedaker]
Source from luhu.jp
1. In a large nonaluminum saucepan, bring broth, wine, and tarragon
to a boil; reduce heat to a simmer. Add chicken breasts and poach
them 15 to 20 minutes, until chicken is cooked through but still
moist and tender. With a slotted spoon, transfer chicken to serving
platter; keep warm. Reserve poaching liquid.
2. Stir dissolved cornstarch into poaching liquid. Bring to a boil,
stirring constantly with a wire whisk. Continue cooking and stirring
until the sauce thickens. Season with salt and pepper to taste. Pour
over chicken breasts and serve.
Prep: 5 minutes Cook: 25 minutes Serves: 6
Source: [365 Ways to Cook Chicken by Cheryl Sedaker]
Source from luhu.jp
Tags
Poultry