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POACHED RUBY RED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      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]
 

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