| 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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