Cold Poached Chicken Breasts With Tuna Basil Sauce Recipes

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

COLD POACHED CHICKEN BREASTS WITH TUNA BASIL SAUCE

Steps:

• In a kettle combine the chicken breasts with enough cold water to cover them by 1 inch and remove them. Bring the water to a boil, add salt and pepper to taste, and return the chicken to the kettle. Poach the chicken at a bare simmer for 18 minutes, remove the kettle from the heat, and let the chicken cool in the liquid for 30 minutes. Drain the chicken and let it stand until it is cool enough to be handled. Discard the skin and bones from the chicken, removing each breast half carefully from the bone in one piece, and chill the chicken, wrapped well in plastic wrap, for at least 6 hours or overnight.
• In a blender or food processor blend together the tuna, the mayonnaise, the yogurt, the anchovies, 1 tablespoon of the capers, the lemon juice, and salt and pepper to taste until the sauce is smooth, transfer the sauce to an airtight container, and chill it for at least 6 hours or overnight.
• Cut the chicken breasts diagonally into 1/4-inch-thick slices and transfer a breast to each of 6 dinner plates. Just before serving, stir the chopped basil and salt and pepper to taste into the sauce. Spoon some of the sauce over each breast, garnish the chicken with the additional capers, the basil sprigs, and the lemon slices, and serve it with the olives.

POACHED CHICKEN WITH GARLIC-HERB SAUCE

Steps:

• Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
• Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
• Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
• Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

CHICKEN JELLY WITH COLD POACHED CHICKEN

Steps:

• Add chicken backs and necks to 4 quarts of water in a large pot. Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns. Bring to a boil. Lower heat and simmer slowly for 3 hours, skimming off the foam. Season with salt.
• If you wish to save the gizzards for another use, tie them in cheesecloth. Add them to the pot with 1 quart of water. Simmer 2 more hours.
• Remove and save gizzards if desired. Strain broth through a fine mesh sieve. Clean pot and pour broth back in. Bring to a boil, lower the heat slightly and simmer for 1 1/2 hours. Lower the heat so the broth is at a bare simmer. Add chicken breasts and poach until just cooked through, about 25 minutes. Remove breasts from the broth and set both aside to cool.
• Refrigerate chicken and broth overnight. Remove layer of fat from chicken jelly. Remove the breast meat from the bones and thinly slice on the diagonal. Season with salt and pepper. Spoon some jelly into 4 bowls and fan chicken over it. Sprinkle with parsley and serve. Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.

BAKED CHICKEN BREAST WITH LEMON AND BASIL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
• Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
• Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL

Steps:

• Poached chicken:
• In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
• Make ginger scallion oil while chicken is cooling:
• In a small bowl stir together ginger scallion oil ingredients.
• Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)

Steps:

• Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
• Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
• Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
• To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.

WINE POACHED CHICKEN WITH CREAMY BASIL/PINE NUT SAUCE

Steps:

• Sauce: In a food processor, combine the mayonnaise, mustard and garlic.
• Add the lemon juice and basil leaves and whir until everything is green.
• Add the pine nuts and whir for just a second.
• Add pepper and salt to taste.
• Chicken: Poach the chicken breasts in the White Wine for approx 15 minutes.
• Once cooked, tear the chicken breasts into smaller pieces, and return to simmer in the white wine for another few minutes then remove from the mixture.
• Green beans: Cook until tender-crunchy (usually 10- 15 min.) After the chicken and green beans are cooked, combine with the sauce red onion.
• Serve with rice and sprinkle with the pine nuts.