How to Make Wine Poached Chicken

Poaching chicken breasts is a very simple, yet elegant way of preparing them. This recipe takes less than half an hour to prepare, and yet it is fancy enough to be served at a dinner party.

Things You'll Need

• 4 boneless, skinless chicken breast halves
• ¼ teaspoon black pepper
• ½ cup chicken broth
• ¼ cup dry white wine
• 2 tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1 c. light cream
• 1½ tbsp. cornstarch
• 1 tbsp. dijon mustard
• 2 tbsp. minced fresh parsley

Instructions

1. Combine chicken broth, wine, lemon juice and lemon peel in a heavy skillet. Bring the mixture to a boil.

2. Season the chicken breasts with black pepper. Add them to the skillet and turn the heat down to medium-low.

3. Cover the pan and let it simmer for 12 to 15 minutes. Check to see if the chicken breasts are cooked through by cutting into the thickest part. If there is no pink, they are done and you can remove them and place them on a serving plate.

4. Blend a little of the cream into the cornstarch until it makes a smooth paste, then stir in the rest of the cream and the mustard. Mix this into the wine juices left in the pan and turn the heat up to medium-high.

5. Heat the mixture, stirring it all the while, until it mixture boils and thickens. Put the chicken breasts back in the skillet and turn them over, coating them with the sauce. Serve sprinkled with chopped parsley if desired.

Tips & Warnings

• Reduce the fat in this recipe by using half-and-half, milk or even skimmed milk instead of the cream.

• You may also use low fat chicken broth.

• Substitute champagne for the wine for the extra-elegant dish, champagne-poached chicken.