1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon each finely chopped fresh parsley and basil
1 tablespoon capers, drained and chopped
4 ounces green beans
1 Basic Poached Chicken, breast half, cooled and torn
1 small cucumber, peeled, halved lengthwise, seeded, and sliced
2 teaspoons chopped toasted almonds
Coarse salt and ground pepper
In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.
4 (4 ounce) boneless skinless chicken breast halves
1 1⁄2 cups water
1 cup diced onion
1⁄2 cup Chablis or 1⁄2 cup other dry white wine
1⁄2 cup sliced carrot
1⁄2 cup sliced celery
10 black peppercorns
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
Remove from heat, let stand, uncovered, 20 minutes.
Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
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