Poitrine De Volaille Pochee Poached Chicken Breast Recipes

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.

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

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).

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.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

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.