Poached Chicken With Garlic Herb Sauce Food

GARLIC HERB CHICKEN

Steps:

• Low-Sodium Recipe
• 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
• 2. Heat olive oil in medium skillet.
• 3. Cook chicken until done; remove chicken and set aside.
• 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.

CHICKEN IN GARLIC AND HERB SAUCE

Steps:

• Season the chicken on both sides with salt and pepper.
• Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
• Remove the chicken from the saucepan and set aside.
• Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
• Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
• Garnish with more fresh herbs if desired and serve warm.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

BASIC POACHED CHICKEN

Steps:

• In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

CHICKEN GARLIC PIZZA

Steps:

• Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
• Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
• Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

POACHED CHICKEN BREAST

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.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE

Steps:

• Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
• Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
• Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

POACHED CHICKEN WITH TARRAGON

Steps:

• Cut the chicken breasts into strips. Bring the broth to a boil and add the chicken breasts. Turn down to a simmer and simmer for 6-8 minutes In a seperate pan boil the cream and tarragon for 4-5 mins to thicken. Add the poached chicken to the sauce and cook for 2-3 minutes Add salt and pepper to taste and garnish with extra tarragon. I love this served with rice.

POULET NOMADE - NOMAD'S CHICKEN - HERB POACHED CHICKEN IN A JAR

Steps:

• Gently poach the chicken breasts in a saucepan with the water, into which the court-bouillon cube has been dissolved. Poach them over a low to medium heat for 12 to 15 minutes, then turn off the heat, cover the saucepan with a lid and allow to cool in the liquid for about 30 to 45 minutes. (You can add a little white wine to the water if you wish, reduce the water to 750ml and add 250ml of white wine).
• Once cool enough to handle, drain and cut the chicken into small bite sized pieces.
• In a bowl, crush the fresh chèvre (goat's cheese) with a fork, until roughly crumbled with the leaves from the fresh thyme sprigs. Add the black pepper, salt and garlic to taste. Mix gently. Then add the chicken pieces and then the chopped artichoke hearts and the toasted slivered almonds. Mix gently before adding the oil - then decant the chicken salad into a clean/sterile glass jar, such as a kilner jar, which has an airtight lid.
• Seal with the lid before storing in the fridge until needed, for up to 1 to 2 days. Turn the jar upside down a few times throughout the day making sure that the oil covers the chicken.
• Serve at the table from the jar or on a picnic with plenty of paper napkins and crusty, rustic bread! Salad leaves would also be a great addition to this chicken salad.

POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING

Steps:

• For the dressing:
• Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
• For the chicken:
• Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
• Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
• Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
• Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.