Poached Chicken Breast “Fines Herbes”
Category:
Meat and Poultry, Moist-Heat Methods, poaching |
Equipment:
Sauté pan, parchment paper |
No. Servings:
10 |
Serving Size:
1 breast |
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Yield:
5.75 lb. (2.6 kg) |
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| 10 ea. | * chicken breasts, boneless, skinless, 6 oz. (170 g) |
| to taste | salt |
| to taste | white pepper |
| 1 Tbsp. | butter |
| 2 Tbsp. | shallots |
| 8 fl. oz. | white wine |
| 1 pt. | * chicken stock |
| 8 fl. oz. | * heavy cream |
| 2 tsp. | parsley, chopped |
| 2 tsp. | fresh chervil, chopped |
| 2 tsp. | chives, chopped |
| 2 tsp. | fresh tarragon, chopped |
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1 | Preheat an oven to 350°F (177°C). | 2 | Season the breasts with salt and pepper. | 3 | Butter the bottom of a sauté pan suitable to hold the chicken breasts. Sprinkle the shallots on the bottom of the pan. | 4 | Place the breasts on top of the shallots. | 5 | Add the white wine and stock. | 6 | Cover the pan with a buttered piece of parchment paper. | 7 | Bring the pan to a simmer on the stove top and place in the oven. | 8 | **Allow the breasts to poach for 15 minutes and reaches 165°F (74°C). | 9 | **Remove the breasts from the pan. Cover and hold at or above 135°F (57°C). | 10 | Add the cream to the pan and reduce the liquid on the stove top until it is thick enough to coat the back of a spoon. | 11 | Add the fresh herbs and return to a simmer. | 12 | Adjust seasoning with salt and white pepper. Serve the poached breasts coated with the sauce. |
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| Nutrition Information | | Calories | 314 | | Fat (g) | 13 | | Protein (g) | 41 | | Carbohydrate (g) | 6 | | Cholesterol (mg) | 136 | | Sodium (mg) | 565 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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