| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Skinned boned chicken breast halves, (4-ounce) | |
| 1 1/2 | c | Water |
| 1 | c | Sliced onion |
| 1/2 | c | Chablis or other dry white wine |
| 1/2 | c | Sliced carrot |
| 1/2 | c | Sliced celery |
| 10 | Black peppercorns | |
| 4 | Fresh parsley sprigs | |
| 4 | Fresh thyme sprigs | |
| 2 | Bay leaves |
INSTRUCTIONS
Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes or until chicken is done. Remove from heat; let stand, uncovered, 20 minutes. Place chicken and poaching liquid in a large bowl; cover and chill. Yield: 4 servings (serving size: 1 chicken breast half). Per serving: 217 Calories; 2g Fat (10% calories from fat); 29g Protein; 18g Carbohydrate; 65mg Cholesterol; 104mg Sodium NOTES : Microwave Poached Chicken: Place chicken in an 11 x 7 x 2-inch baking dish. Add water and remaining ingredients. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes or until chicken is done. Let stand, covered, 20 minutes; chill. Recipe by: Cooking Light, Jul/Aug 1994, page 127 Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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