Poached Chicken Breasts With Dill Pickle Sauce

READY IN: 50mins
Recipe by Dreamer in Ontario

This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world. Poaching keeps the chicken breasts moist and tender.

Top Review by Deantini

The flavours of this dish really did not work for any of us. I am surprised because usually - for me - any recipe from Canadian Living is like a gold stamp. I made the recipe as listed without any omissions and it was really the sauce that did not sit well, the flavours just did not work together. I cannot pinpoint any one ingredient that should be changed, it was more the medley of them all that didn't work for us. Outside of the sauce the chicken became bland. I served with potatoes and corn on the cob.

Ingredients Nutrition


  1. In shallow saucepan, bring 3 cups water and salt to boil.
  2. Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
  3. Add chicken to pan; bring to simmer.
  4. Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
  5. Discard bay leaf.
  6. With slotted spoon, transfer chicken to serving plate and keep warm.
  7. In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
  8. Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
  9. Bring to simmer; cook, stirring, for 3 minutes or until thickened.
  10. Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
  11. Sprinkle with remaining parsley.

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