Poached Chicken Breasts With Lemon-and-herb Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 3 | c | Defatted Chicken Stock |
| 2 | T | Grated lemon rind |
| 1 | T | Low-sodium soy or tamari |
| Sauce | ||
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| 1 | c | Low-calorie mayonnaise |
| 1 | T | Lemon juice |
| 1 | T | Dijon mustard |
| 1/2 | t | Minced fresh tarragon |
| Minced chives and lemon | ||
| for garnish |
INSTRUCTIONS
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. In a small bowl combine mayonnaise, lemon juice, remaining lemon rind, chives, mustard, and tarragon. Chill until ready to serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 86.5mg
Sodium: 814.1mg
Potassium: 428.8mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: 3.2g
Protein: 31.3g