LEMONY POACHED CHICKEN
Yield: 4 servings
4 Boneless, skinless chicken 1 ts Grated lemon peel
-breast halves 1 c Lowfat milk
1/4 ts Ground black pepper 1 1/2 tb Cornstarch
1/2 c Chicken broth 1 tb Dijon mustard
1/4 c White wine 2 tb Minced fresh parsley
2 tb Lemon juice -(Optional)
Season the chicken with pepper. Combine the chicken broth, wine, lemon
juice and lemon peel in a large, deep skillet. Bring to a boil. Add the
chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15
minutes, until cooked through. Remove the chicken to a serving plate.
Blend the milk, cornstarch and mustard until smooth. Stir into the
simmering liquid in the skillet. Increase the heat to medium. Cook,
stirring constantly, until the mixture boils and thickens. Return the
chicken to the skillet and coat well with the sauce. Sprinkle with the
parsley before serving.
Makes 4 servings.
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