SAUCES FOR POACHED CHICKEN RECIPES

Steps:

• Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
• Select a pan that will just hold the breasts when they are placed close together.
• Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
• Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
• Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
• Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
• Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
• Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
• Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
• Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
• Once liquid has thickened, add cream, and continue whisking until desired thickness.
• Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.

Steps:

• Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
• Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
• Pour mushroom sauce over chicken. Garnish with parsley.