Poached ruby red chicken

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Recipe by: carpe

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Canned chicken broth plus 6 Skinless, boneless chicken
-1/2 cup water -breast halves
3/4 c Fruity red wine, such as 2 ts Cornstarch dissolved in 2
-hearty burgundy -tbsp water
2 tb Tarragon

Salt and freshly ground pepper

1. In a large nonaluminum saucepan, bring broth, wine, and tarragon
to a boil; reduce heat to a simmer. Add chicken breasts and poach
them 15 to 20 minutes, until chicken is cooked through but still
moist and tender. With a slotted spoon, transfer chicken to serving
platter; keep warm. Reserve poaching liquid.

2. Stir dissolved cornstarch into poaching liquid. Bring to a boil,
stirring constantly with a wire whisk. Continue cooking and stirring
until the sauce thickens. Season with salt and pepper to taste. Pour
over chicken breasts and serve.

Prep: 5 minutes Cook: 25 minutes Serves: 6

Source: [365 Ways to Cook Chicken by Cheryl Sedaker]