Monday, January 10, 2011

Poached Chicken with Lemon Sauce

Chicken and Leeks, originally uploaded by essgee51.
Another quick, easy dinner via Bittman. Used more leeks than called for (because I love them) and didn't reduce the sauce (too hungry), but it still turned out very good.
  • 3 tbsp. butter (originally 4)
  • 3 medium leeks, diced, with some of the green (originally 2) - about 2-1/2 cups
  • 1/2 cup dry white wine
  • /12 cup water
  • 1/2 tsp. fresh thyme, chopped
  • 1-1/2 lbs. chicken breast, cut into 1-1/2 in. chunks
  • 2-1/2 tbsp. lemon juice
  • salt and pepper to taste
  • parsley, chopped, for garnish
Put 2 tbsp. of the butter in a large skillet over medium heat. When it's hot, add the leeks and cook till they're softened, about 5-7 minutes.

Add wine, stock and herb; bring to a boil and let bubble for 1-2 minutes.

Add chicken, turn heat down to medium-low. Cook till done, 7-10 minutes (original recipe: cook till almost done, remove from pan, turn heat to high, reduce sauce to 3/4 cup, re-lower heat, return meat to pan, then proceed.). Add the rest of the butter and the lemon juice, a bit at a time.

Sprinkle with salt and pepper, adjust seasoning, then serve.

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