Poached Chicken Breasts With Dill Pickle Sauce
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 teaspoon salt
- 2 carrots, diced
- 2 celery ribs, diced
- 1 onion, chopped
- 1 bay leaf
- 4 boneless skinless chicken breasts
- 2⁄3 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 pinch ground cloves
- 1 pinch ground allspice
- 1 pinch pepper
- 1⁄3 cup pickle, diced
- 1⁄4 cup fresh parsley, chopped
directions
- In shallow saucepan, bring 3 cups water and salt to boil.
- Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
- Add chicken to pan; bring to simmer.
- Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
- Discard bay leaf.
- With slotted spoon, transfer chicken to serving plate and keep warm.
- In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
- Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
- Bring to simmer; cook, stirring, for 3 minutes or until thickened.
- Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
- Sprinkle with remaining parsley.
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Reviews
-
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.