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Poached Chicken Breasts with Dill Pickle Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Poached Chicken Breasts with Dill Pickle Sauce

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 256
pro 33 g
total fat 8 g
sat. fat 4 g
carb 13 g
fibre 2 g
chol 93 mg
sodium 742 mg
% RDI: -
calcium 7
iron 10
vit A 98
vit C 13
folate 13

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.

Ingredients

  • 1 tsp salt
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 1 bay leaf
  • 4 boneless skinless chicken breasts
  • 2/3 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 pinch ground  cloves
  • 1 pinch ground allspice
  • 1 pinch pepper
  • 1/3 cup diced dill pickles
  • 1/4 cup chopped fresh parsley

Preparation

In shallow saucepan, bring 3 cups (750 mL) water and salt to boil. Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. With 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 (175 mL) 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 (10 mL) of the parsley; pour over chicken. Sprinkle with remaining parsley.

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