Poached Chicken Breast Poitrine De Volaille Pochee Recipes

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POACHED CHICKEN BREAST (POITRINE DE VOLAILLE POCHEE)

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 1 poached chicken breast

Number Of Ingredients 9



Poached Chicken Breast (Poitrine de Volaille Pochee) image

Steps:

  • Put the chicken breast in a saucepan and add the water to barely cover. Add the remaining ingredients.
  • Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth. There should be about two cups.

1 chicken breast, 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrots
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt and pepper to taste
3 sprigs fresh parsley

POACHED CHICKEN BREAST

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7



Poached chicken breast image

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

POACHED CHICKEN BREAST

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10



Poached Chicken Breast image

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

POITRINE DE VOLAILLE POCHEE (POACHED CHICKEN BREAST)

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 15m

Yield One poached chicken breast

Number Of Ingredients 10



Poitrine de volaille pochee (Poached chicken breast) image

Steps:

  • Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.
  • Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.

1 chicken breast, about 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt, if desired
Freshly ground pepper to taste
3 sprigs fresh parsley

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