Poached Chicken Breasts With Dill Pickle Sauce

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.

• Ready In: 50 mins
• 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

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.