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Poached Chicken Dijonnaise

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Poached Chicken Dijonnaise tastes good any time of the day or for any meal in any season. There is something truly unique about this Poached Chicken Dijonnaise recipe. Try and find out what!
  White poultry stock 2 Cup (32 tbs)
  Tarragon 3 Teaspoon
  Peppercorns 5
  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.

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