Poached Chicken in Olive Oil, Garlic, and Green Peppercorn Sauce

Recipe by momaphet
READY IN: 50mins




  • Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
  • Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
  • Place the sliced pieces immediately into the olive oil mixture and stir to coat.
  • Notes.
  • Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
  • If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
  • We like lots of garlic and used more.
  • The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.