Pure white poached chicken breasts draped delicately with a rich jade green sauce - what could be better?!?
This is as close to "instant dinner" as I have ever seen. 20 minutes prep while you get ready to leave in the morning and you can have dinner on the table within 10 minutes of getting home at night - and that INCLUDES a couple minutes to pet the dog an put out the cat! PLUS, you don't have to worry about the slow cooker being unguarded all day!
Cold Poached Chicken Breasts with Green Sauce
Serving Size 275g (Makes 4 normal servings = 8 WLS servings)
Amount Per Serving
Total Fat 12.7g
Saturated Fat 3.5g
Total Carbohydrates 4.7g
Dietary Fiber 0.8g
1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs dried
4 skinless, boneless chicken breast halves
1 1/2 cups chopped greens (see Cook's Notes)
1 cup Greek yogurt
1/2 cup water
1 shallot, (or 1/2 small onion) chopped
Salt and freshly ground pepper to taste
Combine the onion, garlic, and the rosemary in a saucepan along with enough water to cover the chicken breasts, and bring to a boil.
Simmer over low heat for 5 minutes, then add the chicken breasts and cover.
Simmer for 5 minutes, then remove from the heat.
Place the covered pan in the refrigerator, complete with the poaching liquid.
Allow to chill for a minimum of 2 hours, but all day is fine!
For the sauce, combine the greens, yogurt, water, shallot, salt, and pepper in a food processor or electric blender and puree until smooth.
To serve, remove the breasts from the poaching liquid and drain on paper towels.
Place a dollop of the sauce on top of each breast.
Put the remaining sauce in a bowl for diners to serve themselves.
Cook's notes: You can substitute spinach, basil, parsley, arugula, watercress, sorrel, or any combination of these for the greens.
Serve with a small salad for "instant dinner." (Hint: the sauce makes a great starter for a salad dressing too!)
The sauce is also excellent as a topping for salmon, any firm white fish or shrimp.
The poaching liquid is your method of injecting flavor into the chicken. Feel free to experiment with the liquid to get a flavor profile you want.
Use this method as your basic guide to poaching chicken breasts, and then go ahead and do anything you want with them!