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Burgundy & Tarragon Poached Chicken Breasts

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Submitted by foglight

Easy wine poached chicken breasts.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 1E+1
TEASPOONS ML CORNSTARCH
4 4
EACH CHICKEN BREASTS
cutlets
1 237
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML WATER
cold
¾ 177
CUP ML BURGUNDY WINE *
1
X SALT *
2 3E+1
TABLESPOONS ML TARRAGON LEAVES
1

Directions

In a non-aluminum pan, bring broth, wine and tarragon to a boil.

Reduce heat to a simmer, add chicken breast cutlets and poach them 20 ~ 25 minutes until chicken is cooked through but still moist and tender.

Remove chicken and keep warm.

Stir the dissolved corn starch into the poaching liquid, bring to a boil and stir constantly.

Continue cooking over medium heat until sauce thickens.

Season to taste, pour over chicken breasts and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 174 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 151mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 57g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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