Poached Chicken Breast
6 chicken breasts, split in half and boned
2 medium leeks cut into 1/2 inch slices
1 bay leaf
3 tablespoon lemon juice
green sauce, tomato slices, radishes or red pepper for garnish
In a large saucepan put the chicken breasts, cover with leeks, bay leaf, salt and peppercorns, lemon juice, and enough cold water or chicken broth to cover.
Bring water to a boil over high heat then reduce heat to moderate and poach for 10-15 minutes until chicken has lost it's pink color.
Remove from heat and let cool in poaching liquid, with a slotted spoon remove the chicken and leeks and arrange on a platter ( save liquid as a stock) pour green sauce over chicken. Garnish and serve at room temp.
1 cup flat parsley
1/2 cup fresh basil
1 garlic clove
1 tablespoon drained capers
3 French gherkin pickles
1 celery rib cut up,
1/2 cup olive oil
1 tablespoon red vinegar
1-2 tablespoon fresh lemon juice
2-4 tablespoon chicken stock
Sixth Anniversary Jubilee Menu