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Gallery Chicken Breast Poached in Buttermilk Credit: Romulo Yanes Recipe Summary prep: 50 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 6 boneless, skinless chicken breasts (about 7 ounces each) 1 quart buttermilk 4 sprigs sage 4 garlic cloves, smashed and peeled Coarse salt and freshly ground pepper 1 cup plain whole-milk Greek yogurt 1 small shallot, minced (about 1 tablespoon) 1/4 cup finely chopped cornichons or small dill gherkins 2 teaspoons capers, rinsed and drained 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon) 1 small head escarole (about 6 ounces), shredded 4 radishes, very thinly sliced (about 1/2 cup), for serving 1/4 cup sliced almonds, toasted, for serving
Gallery Chicken Breast Poached in Buttermilk Credit: Romulo Yanes
Recipe Summary prep: 50 mins total: 1 hr Servings: 6
Gallery
Chicken Breast Poached in Buttermilk Credit: Romulo Yanes
Chicken Breast Poached in Buttermilk
Credit: Romulo Yanes
Chicken Breast Poached in Buttermilk
Recipe Summary prep: 50 mins total: 1 hr Servings: 6
Recipe Summary
prep: 50 mins total: 1 hr
Servings: 6
prep: 50 mins
total: 1 hr
prep:
50 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 6 boneless, skinless chicken breasts (about 7 ounces each) 1 quart buttermilk 4 sprigs sage 4 garlic cloves, smashed and peeled Coarse salt and freshly ground pepper 1 cup plain whole-milk Greek yogurt 1 small shallot, minced (about 1 tablespoon) 1/4 cup finely chopped cornichons or small dill gherkins 2 teaspoons capers, rinsed and drained 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon) 1 small head escarole (about 6 ounces), shredded 4 radishes, very thinly sliced (about 1/2 cup), for serving 1/4 cup sliced almonds, toasted, for serving
Directions
Let chicken stand at room temperature 30 minutes. Reserve 3 tablespoons buttermilk for dressing; place the rest in a large Dutch oven with sage and garlic.
Season chicken with salt and pepper and submerge in a single layer in buttermilk mixture. Cook over medium heat, stirring occasionally, until liquid is shimmering but not simmering, about 170 degrees on a thermometer. (Buttermilk will curdle slightly, so stir occasionally and adjust heat as necessary to maintain temperature.) Poach chicken, turning occasionally, until a thermometer inserted into thickest part of each breast registers 150 degrees, about 15 minutes (once liquid reaches temperature; chicken will continue to cook after poaching). Transfer to a dish and let cool; discard liquid. Slice chicken.
In a medium bowl, combine yogurt, shallot, cornichons, capers, lemon zest and juice, and reserved buttermilk. Season with salt. Arrange escarole on a platter; top with chicken slices, radishes, and almonds. Serve with dressing on the side.
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All Reviews for Chicken Breast Poached in Buttermilk
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All Reviews for Chicken Breast Poached in Buttermilk
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
