Poached Chicken Breasts with Dill Pickle Sauce
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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
1 tsp (5 mL) salt
2 carrots, diced
2 stalks celery, diced
1 onion, chopped
1 bay leaf
4 boneless skinless chicken breasts
2/3 cup (150 mL) sour cream
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
Pinch each ground allspice and ground cloves
Pinch pepper
1/3 cup (75 mL) diced dill pickle
1/4 cup (50 mL) 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.
Additional Information
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