Poached Chicken Dijonnaise
|White poultry stock||2 Cup (32 tbs)|
|Chicken breasts||2 , halved, boned and skinned|
|Low fat cottage cheese||1⁄2 Cup (8 tbs), whipped|
|Dijon mustard||1 Teaspoon|
In a shallow 10-inch pan, combine the stock, 2 teaspoons of tarragon, peppercorns, and the chicken and simmer, covered, over low heat.
Allow the liquid to come to a boil, then simmer gently.
Cooking time from when chicken is first placed in the pan should be 25 minutes.
Remove chicken, cool, and refrigerate.
Strain poaching liquid.
While chicken cools, whip together 1 tablespoon of the poaching liquid, the cottage cheese, mustard, and remaining tarragon.