Poached Chicken Breasts With Dill Pickle Sauce

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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