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Lemony poached chicken
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| Artist: |
_ |
| Categories: |
Chicken, Fruits, Poached, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Boneless, skinless chicken | | | -breast halves | | 1/4
| tsp | Ground black pepper | | 1/2
| cup | Chicken broth | | 1/4
| cup | White wine | | 2
| tbsp | Lemon juice | | 1
| tsp | Grated lemon peel | | 1
| cup | Lowfat milk | | 1 1/2
| tbsp | Cornstarch | | 1
| tbsp | Dijon mustard | | 2
| tbsp | Minced fresh parsley | | | -(Optional) |
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Procedures:
| 1 | Season the chicken with pepper. | | 2 | Combine the chicken broth, wine, lemon juice and lemon peel in a large, deep skillet. | | 3 | Bring to a boil. | | 4 | Add the chicken and reduce the heat to medium-low. | | 5 | Cover and simmer for 12 to 15 minutes, until cooked through. | | 6 | Remove the chicken to a serving plate. | | 7 | blend the milk, cornstarch and mustard until smooth. | | 8 | Stir into the simmering liquid in the skillet. | | 9 | Increase the heat to medium. | | 10 | Cook, stirring constantly, until the mixture boils and thickens. | | 11 | Return the chicken to the skillet and coat well with the sauce. | | 12 | Sprinkle with the parsley before serving. | | 13 | makes 4 servings. | | 14 | [sherrie ruhl, the baltimore sun; jan 29, 1992] |
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