Poached Chicken Breast with Green Sauce recipe
In a large saucepan put the chicken breasts, cover with leeks, bay leaf, salt and peppercorns, lemon juice, and enough cold water or chicken broth to cover.
Bring water to a boil over high heat then reduce heat to moderate and poach for 10-15 minutes until chicken has lost it's pink color.
Remove from heat and let cool in poaching liquid, with a slotted spoon remove the chicken and leeks and arrange on a platter ( save liquid as a stock) pour green sauce over chicken. Garnish and serve at room temp.
GREEN SAUCE (COMBINE ALL IN FOOD PROCESSOR)
- 1 cup flat parsley, 1/2 cup fresh basil, 1 garlic clove.
- 1 tablespoon drained capers, 3 French gherkin pickles,
- 1 celery rib cut up, 1/2 cup olive oil, 1 tablespoon red vinegar, 1-2 tablespoon fresh lemon juice and 2-4 tablespoon chicken stock.
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