Best Poached Chicken Breasts Recipes

POACHED CHICKEN BREASTS

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
• Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
• Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
• Separate meat from the bones and cut as desired.

CREOLE-POACHED CHICKEN BREASTS

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE

Steps:

• Make arugula pesto sauce:
• In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
• In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.

CREOLE POACHED CHICKEN BREASTS

Steps:

• In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
• Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
• Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
• With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

COLD POACHED CHICKEN BREASTS WITH CUCUMBER DILL SAUCE

Steps:

• Place grated cucumber in a strainer and sprinkle with salt. Let drain 15-30 minutes.
• Rinse under cold water and squeeze dry.
• In a medium bowl, combine cucumber with remaining ingredients except chicken.
• Stir to mix well. Season with additional salt to taste.
• Cover and refrigerate until serving time. Serve over chicken.

POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE

Steps:

• In shallow saucepan, bring 3 cups water and salt to boil.
• Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
• Add chicken to pan; bring to simmer.
• Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• Discard bay leaf.
• With slotted spoon, transfer chicken to serving plate and keep warm.
• In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• Bring to simmer; cook, stirring, for 3 minutes or until thickened.
• Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
• Sprinkle with remaining parsley.

POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS

Steps:

• Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
• Place chicken in a small baking dish and cover with hot chicken stock.
• On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
• Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
• Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
• To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.

STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME

Steps:

• Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
• Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
• Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
• Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.

POACHED STUFFED CHICKEN BREASTS

Steps:

• Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast. Pull this off and set aside. Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
• Cut one breast half and one small piece of meat into cubes. Put the cubes into the container of a food processor or electric blender. Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
• Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
• Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.
• Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.
• Cover closely, bring to a boil and cook 10 minutes.
• Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.
• Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.
• Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.

POACHED CHICKEN BREASTS

Steps:

• Use as many chicken breasts as you need for dinner.
• Preheat oven at 350F or 180°C Remove skin & bone, cut into 2 parts and place in baking dish.
• Sprinkle with lemon juice and dot with butter.
• Salt to taste.
• Cover closely and bake about 15 minutes.
• Do not overcook; pierce with fork to be sure thickest part is done. If your chicken is cold, then the outside may cook slightly faster than the inside.
• Use pan juices as a sauce.

POACHED CHICKEN BREASTS AND CHICKEN BROTH

Steps:

• Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
• Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
• Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
• When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.

MILK-POACHED CHICKEN BREASTS WITH YOUNG VEGETABLES

Steps:

• Season chicken with salt and pepper. Place in sauté pan to hold them closely in single layer. Scatter with garlic. Add milk. Bring to a very gentle simmer and cook, turning a few times, 18 minutes. Never let milk boil at any time or it will curdle. Remove chicken to a platter, tent with foil.
• Add potatoes to milk in pan. Simmer gently 15 minutes. Add carrots. Simmer until potatoes are tender, another 15 minutes or so. Add onions and peas. Simmer 3 minutes. Remove from heat. Whisk in crème fraîche. Season milk with salt and pepper as needed. Dish can be set aside up to 45 minutes, then reheated.
• Slice each chicken breast half across in three pieces, each about an inch wide. Return chicken to pan and bring to slow simmer just enough to reheat dish. Arrange chicken pieces and vegetables in 6 shallow soup plates. Ladle in milk sauce. Sprinkle chicken with fleur de sel and chives. Serve.

POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD

Steps:

• Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
• Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
• Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
• Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
• Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
• Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.

POACHED CHICKEN BREASTS WITH LEMON VINAIGRETTE

Steps:

• 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.

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 BREASTS RECIPE

Steps:

• On a cutting board, lay out the chicken breast. Cover with a sheet of plastic wrap and gently pound the breast until uniformly thin. Starting at one end of the breast, roll the chicken back on itself as if making a Swiss roll. Wrap in plastic wrap. Place stock in medium pot over high heat. Add spice. Once boiling, add chicken in wrap and poach until done (10 - 20 minutes). Cool, unwrap and use in salad.

PERFECT POACHED CHICKEN BREASTS (COOK'S ILLUSTRATED)

Steps:

• 1. Cover chicken breasts with plastic wrap and pound thick ends gently with met pounder until 3/4 inch thick. Whisk 4 quarts water, soy sauce, salt, sugar and garlic in Dutch oven until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes. 2. Heat pot over medium heat, stirring liquid occasionally, to even out hot spots until water registers 175 degrees. Turn off heat, cover pot, remove from burner and let stand until meat registers 160 degrees, 17 to 22 minutes. 3. Transfer breasts to carving board, cover tightly with aluminum foil and let rest for 5 minutes. Slice each breast on bias into 1/4 inch slices, transfer to platter or plates and serve.

LOW CARB POACHED CHICKEN BREASTS IN MORNAY SAUCE - 2 NET CARBS

Steps:

• NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
• For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
• While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
• While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
• Remove from heat; swirl in cheese and butter until melted.
• Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.

POACHED CHICKEN BREASTS IN WINE

Steps:

• Place chicken between two sheets of plastic wrap; flatten to 1/4" thickness. Set aside. Combine wine and next 5 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a skingle layer in skillet; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken to serving plate; keep warm. Combine cornstarch and water; stire into skillet. Bring mixture to boil; boil 1 minute, sitrring constantly. Pour sauce over chicken.

CRéOLE POACHED CHICKEN BREASTS RECIPE

Steps:

• In a large skillet heat oil sauté onions belle pepper celery and carrot until tender stir in tomatoes broth parsley and thyme salt cayenne add the chicken boil Servir!