Best 4 CrÃole Poached Chicken Breasts Recipes

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Indulge in the culinary delight of our Crole Poached Chicken Breasts, a classic French dish that offers a symphony of flavors. This succulent chicken dish is a testament to the power of simple ingredients, expertly combined to create a dish that is both elegant and comforting. The tender chicken breasts are gently poached in a flavorful broth infused with aromatic vegetables, herbs, and white wine, resulting in a moist and juicy texture that melts in your mouth. Accompanying the chicken are three delectable sauces: a creamy and tangy lemon-herb sauce, a rich and savory mushroom sauce, and a vibrant and herbaceous salsa verde. These sauces elevate the chicken to new heights, adding layers of flavor and complexity that will tantalize your taste buds. Whether you prefer the bright acidity of the lemon-herb sauce, the earthy umami of the mushroom sauce, or the refreshing herbal notes of the salsa verde, each sauce brings a unique dimension to the dish. As a bonus, we've also included a recipe for a classic French rice pilaf, the perfect accompaniment to soak up all the delicious juices from the chicken and sauces. So gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CREOLE POACHED CHICKEN BREASTS



Creole Poached Chicken Breasts image

Spicy, moist, and delicious. Try adding garlic for extra zest. Serve over rice. 3 weight watcher points per serving.

Provided by NeilsGirl

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 onion, chopped
1 celery, chopped
1/2 carrot, chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 (4 ounce) boneless skinless chicken breasts

Steps:

  • In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
  • Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
  • Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
  • With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 545.1, Carbohydrate 9.8, Fiber 1.9, Sugar 5.1, Protein 26

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

POACHED CHICKEN BREASTS



Poached Chicken Breasts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 2

Number Of Ingredients 8

2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt

Steps:

  • Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
  • Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
  • Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
  • Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
  • Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
  • Separate meat from the bones and cut as desired.

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

Tips:

  • Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Pound the chicken breasts: This will help them cook more evenly and quickly.
  • Season the chicken breasts: Sprinkle them with salt, pepper, garlic powder, and onion powder before cooking.
  • Use a large skillet: This will ensure that the chicken breasts have enough room to cook without overcrowding.
  • Cook the chicken breasts over medium heat: This will help them cook evenly without burning.
  • Add the crème fraîche and capers: Stir them into the skillet with the chicken breasts and cook until the sauce is heated through.
  • Serve the chicken breasts immediately: Garnish with fresh parsley or chives.

Conclusion:

This recipe for Crole Poached Chicken Breasts is a delicious and easy way to cook chicken. The chicken breasts are tender and juicy, and the sauce is creamy and flavorful. This dish is perfect for a weeknight meal or a special occasion. It can be served with a variety of sides, such as rice, pasta, or roasted vegetables.

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