Cold Poached Chicken Breasts With Tuna Basil Sauce Recipes

COLD POACHED CHICKEN BREASTS WITH TUNA BASIL SAUCE

Steps:

• In a kettle combine the chicken breasts with enough cold water to cover them by 1 inch and remove them. Bring the water to a boil, add salt and pepper to taste, and return the chicken to the kettle. Poach the chicken at a bare simmer for 18 minutes, remove the kettle from the heat, and let the chicken cool in the liquid for 30 minutes. Drain the chicken and let it stand until it is cool enough to be handled. Discard the skin and bones from the chicken, removing each breast half carefully from the bone in one piece, and chill the chicken, wrapped well in plastic wrap, for at least 6 hours or overnight.
• In a blender or food processor blend together the tuna, the mayonnaise, the yogurt, the anchovies, 1 tablespoon of the capers, the lemon juice, and salt and pepper to taste until the sauce is smooth, transfer the sauce to an airtight container, and chill it for at least 6 hours or overnight.
• Cut the chicken breasts diagonally into 1/4-inch-thick slices and transfer a breast to each of 6 dinner plates. Just before serving, stir the chopped basil and salt and pepper to taste into the sauce. Spoon some of the sauce over each breast, garnish the chicken with the additional capers, the basil sprigs, and the lemon slices, and serve it with the olives.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.