Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin

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A truly delicious French dish. Who would think that poached chicken could be this rich and delicious.

I made a very light roux to thicken up the sauce and later had Asparagus on toast with the sauce over it! Yum.

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I loved this dish. So full of flavor and amazingly simple to make. I literally felt like I was in a 5 star restaurant with the chicken sauce reduced down and some heavy cream with the butter!! Wow. I did save the rest of the liquid for chicken stock. Sandra is brilliant!

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The chicken was horrible. It had no flavor to it. Glade I made it first before making it for a dinner party. I have made a few meals of Sandra Lee's and I havent liked any of them. They just dont have flavor they are very bland.

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This dish was simple yet elegant, precisely what I prefer to serve at my table -- maximum impact with minimal effort while still homemade. Don't be deterred by the flabby chicken skin that results, it serves its purpose during the poaching process and can be removed prior to serving for a more pleasant presentation. As Sandra suggests, the residual stock does produce a winning soup base.

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The chicken dish was easy to prepare and presented nicely; however, it was far from what I would describe as "creamy" and it was extremely bland. Adding garlic as a previous reviewer suggested would offer flavor to what is basically nothing more than boiled chicken. The sauce was the saving grace. It had a nice flavor (thanks to the wine, but it was thin even after extended reducing. A pinch of starch helped a great deal. I suggest saving the wine for drinking, cutting the chicken into bite-size pieces, then add noodles and call it chicken soup.

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Wonderful dishes!!! I did also add garlic to the "boiling" chicken.

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Update: The missing Crispy Potatoes au Gratin recipe has been added.

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