Burgundy & Tarragon Poached Chicken Breasts
Easy wine poached chicken breasts.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornstarch
|
|
| 4 |
chicken breasts
cutlets |
|
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
water
cold |
|
| ¾ | cup |
burgundy wine
|
* |
|
salt
|
*
|
||
| 2 | tablespoons |
tarragon leaves
|
|
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornstarch
|
|
| 4 | each |
chicken breasts
cutlets |
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
water
cold |
|
| 177 | ml |
burgundy wine
|
* |
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
tarragon leaves
|
|
| 1 | x |
black pepper
|
*
|
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.
