POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED CHICKEN WITH GARLIC-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
- Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
- Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
- Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
Nutrition Facts : Calories 443 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 525 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 43 grams
POACHED CHICKEN BREAST WITH ROASTED PEPPER SAUCE
Steps:
- In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
- Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
- Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
- In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Nutrition Facts : Calories 452 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 76 milligrams, Sodium 1899 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 6 grams
BREAST OF CHICKEN TROPICALE
Make and share this Breast of Chicken Tropicale recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
- While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
- Whip the heavy cream.
- Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
- Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
- Fold in whipped cream and season with salt and pepper to taste.
- When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
- Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
- Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.
Nutrition Facts : Calories 981.4, Fat 53.2, SaturatedFat 30.1, Cholesterol 342.7, Sodium 669.1, Carbohydrate 79, Fiber 4.8, Sugar 13.3, Protein 49.1
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