| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole skinless boneless chicken breast; (about 3/4 pound), |
|
|
; halved |
| 1 |
tb |
Plus 2 teaspoons vegetable oil |
| 1/3 |
c |
Chicken broth |
| 1/2 |
ts |
Dijon-style mustard |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Minced fresh tarragon |
| 1 |
tb |
Minced scallion |
INSTRUCTIONS
In a microwave-safe glass pie plate coat the chicken with 2 teaspoons
of the oil, arrange it with the thickest parts toward the edge of the
plate, and pour the broth over it. Microwave the chicken, its surface
covered with an oiled round of wax paper, at high power (100%) for 4
minutes. Turn the chicken, microwave it, covered with the wax paper,
at high power for 3 minutes, and microwave it at medium power (50%)
for 3 minutes more, or until it is just springy to the touch. Let the
chicken stand for 5 minutes.
While the chicken is standing, in a small bowl whisk together the
mustard, the lemon juice, the tarragon, the scallion, and salt to
taste and whisk in 3 tablespoons of the cooking liquid and the
remaining 1 tablespoon oil. Transfer the chicken to a shallow dish,
spoon the vinaigrette over it, and let the chicken cool. Serve the
chicken at room temperature.
Serves 2.
Gourmet May 1992
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