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.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 742 mg
- Protein 33 g
- Calories 256.0
- Total fat 8 g
- Cholesterol 93 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 10.0
- Folate 13.0
- Calcium 7.0
- Vitamin A 98.0
- Vitamin C 13.0
