Photo: Sliced Poached Chicken with Light and Lemony Gravy Recipe
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 onion, quartered
- 2 ribs celery, halved
- 1 carrot, peeled and halved
- 2 bay leaves
- 3 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced or pasted
- 3 tablespoons flour
- A few sprigs fresh thyme, finely chopped
- 1/2 cup white wine
- 1 lemon, zested
- 2 lemons, juiced
- 1/3 cup light cream, optional
- Bread, for serving, optional
- A few leaves fresh basil, torn or shredded, for garnish
Directions
Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.
Per serving (does not include bread): Calories: 306; Total Fat: 14 grams; Saturated Fat: 8 grams; Protein: 29 grams; Total carbohydrates: 12 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 105 milligrams; Sodium: 105 milligrams
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By Zattera
on December 02, 2012
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Simple to make. Not sure what others may have meant by a mess but it wasn't my experience. Has a nice lemon flavor balanced by the thyme and wine. Served it with pasta but did not make the pasta with leeks; will definitely try it with the leeks next time. I like trying new recipes and this one will become a repeat recipe for a quick, flavorful, easy to prepare meal.
By oaktree39_8178165
San Diego, CA
on June 13, 2012
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This is a delightful recipe. First, a great way to poach a bunch of chicken breasts and to brew some very good broth for now and later, thanks to your freezer. I found that by adding the lemon juice judiciously, you can control the flavor to be as you'd like it. A blast of s/p as you go can also give you a bit more seasoning. Have some patience as you make the sauce and you can't go wrong.
By wglock
on March 29, 2012
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Simple recipie and an easy week night meal, especially if everything is prepped a day or two before. Goes well with the pasta, but you'll need a larger stove or smaller pots. Very easy to make gluten free. Just use corn starch versus flour. Wife loved it.
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