| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 3 | c | Defatted Chicken Stock |
| 2 | tb | Grated lemon rind |
| 1 | tb | Low-sodium soy or tamari |
| Sauce | ||
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| 1 | c | Low-calorie mayonnaise |
| 1 | tb | Lemon juice |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Minced fresh tarragon |
| Minced chives and lemon for garnish |
INSTRUCTIONS
1. In a large, shallow skillet over medium-high heat, bring to a boil chicken stock, half the lemon rind, and soy sauce. Lower heat to simmer. Add chicken breasts, cover, and poach for 10 minutes. Remove from poaching liquid and chill if desired. 2. In a small bowl combine mayonnaise, lemon juice, remaining lemon rind, chives, mustard, and tarragon. Chill until ready to serve. 3. Serve each half breast with a generous dollop of lemon mayonnaise on top. Garnish with minced chives and a slice of lemon. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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