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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 6 to 8 stems fresh tarragon, leaves reserved for vinaigrette 4 sprigs fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns 1 cup sherry 1 celery stalk, roughly chopped 1/2 white onion, coarsely chopped 2 boneless, skinless chicken breasts, split in half Coarse salt and freshly ground pepper Lemon Vinaigrette to Make 3/4 Cup

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 6 to 8 stems fresh tarragon, leaves reserved for vinaigrette 4 sprigs fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns 1 cup sherry 1 celery stalk, roughly chopped 1/2 white onion, coarsely chopped 2 boneless, skinless chicken breasts, split in half Coarse salt and freshly ground pepper Lemon Vinaigrette to Make 3/4 Cup

Directions

Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Place bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.

Season chicken breasts on both sides with salt and pepper. Add to the gently simmering liquid, and cook until firm and juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.

Remove chicken from poaching liquid, and arrange on serving plates. Drizzle with lemon vinaigrette.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Poached Chicken Breasts with Lemon Vinaigrette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poached Chicken Breasts with Lemon Vinaigrette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest