POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
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
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
POACHED CHICKEN BREAST
Make and share this Poached Chicken Breast recipe from Food.com.
Provided by adopt a greyhound
Categories Chicken Breast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Bring water to a boil.
- Add chicken breast.
- Turn down the heat and simmer for 12 minutes.
- Take off the heat and let them sit for at least 15 minutes.
- Add to recipe as needed.
Nutrition Facts : Calories 124.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Protein 15.1
POACHED CHICKEN BREASTS
This is an adopted recipe from the Adoption Drive of Feb 2005. I hope you will try it out and like it! Please share your comments. Thanks.
Provided by Vnut-Beyond Redempt
Categories Chicken Breast
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 4
Steps:
- Use as many chicken breasts as you need for dinner.
- Preheat oven at 350F or 180°C Remove skin & bone, cut into 2 parts and place in baking dish.
- Sprinkle with lemon juice and dot with butter.
- Salt to taste.
- Cover closely and bake about 15 minutes.
- Do not overcook; pierce with fork to be sure thickest part is done. If your chicken is cold, then the outside may cook slightly faster than the inside.
- Use pan juices as a sauce.
Nutrition Facts :
POACHED CHICKEN
Provided by Food Network
Time 40m
Yield 4 salads.
Number Of Ingredients 11
Steps:
- Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;
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
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
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
POACHED CHICKEN BREAST
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2 breast halves
Number Of Ingredients 9
Steps:
- Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170 degrees and 180 degrees). Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees, 15 to 18 minutes after the liquid reaches the right temperature.
- Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.
POACHED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 35m
Yield One cooked three-pound chicken
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a saucepan. Cover and bring to the boil. Let simmer 30 minutes.
CREOLE-POACHED CHICKEN BREASTS
Aside from a little veggie chopping, this one-dish chicken dinner couldn't get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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
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.
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