Poached Chicken Breasts - 1 Recipe - Cooking Index
Poached Chicken Breasts - 1 Recipe - Cooking Index
| 2 | Corn starch - (potato starch | |
| 4 | Chicken breast cutlets | |
| Dissolved in | ||
| 1 cup | 237ml | Chicken broth |
| 2 tablespoons | 30ml | Cold water |
| 3/4 cup | 177ml | Burgundy |
| Salt | ||
| 2 tablespoons | 30ml | Tarragon |
| Pepper |
In a non-aluminum pan, bring broth, wine and tarragon to a boil. Reduce heat to a simmer, add chicken breast cutlets and poach them 20 ~ 25 minutes until chicken is cooked through but still moist and tender.
Remove chicken and keep warm. Stir the dissolved corn starch into the poaching liquid, bring to a boil and stir constantly. Continue cooking over medium heat until sauce thickens. Season to taste, pour over chicken breasts and serve.
From package of Empire Individually Quick Frozen Chicken Breast Cutlets.
Source:
Cooking Light, Jul/Aug 1994, page 127
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