Poached Chicken Breast Poitrine De Volaille Pochee Recipes

POACHED CHICKEN BREAST WITH ROASTED PEPPER SAUCE

Steps:

• In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
• Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
• Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
• In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

POACHED CHICKEN BREAST

Steps:

• Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

POACHED CHICKEN BREAST

Steps:

• Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170 degrees and 180 degrees). Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees, 15 to 18 minutes after the liquid reaches the right temperature.
• Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.

POACHED CHICKEN BREASTS

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
• Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
• Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
• Separate meat from the bones and cut as desired.

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.

POACHED CHICKEN BREAST (POITRINE DE VOLAILLE POCHEE)

Steps:

• Put the chicken breast in a saucepan and add the water to barely cover. Add the remaining ingredients.
• Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth. There should be about two cups.

POITRINE DE VOLAILLE POCHEE (POACHED CHICKEN BREAST)

Steps:

• Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.
• Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.

CREOLE-POACHED CHICKEN BREASTS

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.

POACHED CHICKEN BREAST

Steps:

• Bring water to a boil.
• Add chicken breast.
• Turn down the heat and simmer for 12 minutes.
• Take off the heat and let them sit for at least 15 minutes.
• Add to recipe as needed.

POACHED CHICKEN BREASTS

Steps:

• Use as many chicken breasts as you need for dinner.
• Preheat oven at 350F or 180°C Remove skin & bone, cut into 2 parts and place in baking dish.
• Sprinkle with lemon juice and dot with butter.
• Salt to taste.
• Cover closely and bake about 15 minutes.
• Do not overcook; pierce with fork to be sure thickest part is done. If your chicken is cold, then the outside may cook slightly faster than the inside.
• Use pan juices as a sauce.