Best 3 Poitrine De Volaille Pochee Poached Chicken Breast Recipes

Indulge in the culinary delight of Poitrine de Volaille Pochée (Poached Chicken Breast), a classic French dish known for its tender texture and delicate flavors. This versatile dish forms the foundation of various delectable recipes, each offering a unique taste experience. Whether you prefer the simplicity of Poulet Poché Au Beurre Noir (Poached Chicken with Black Butter Sauce), the aromatic richness of Poulet Poché à l'Estragon (Poached Chicken with Tarragon), or the vibrant flavors of Poulet Poché à la Grecque (Poached Chicken with Greek Dressing), this culinary journey will tantalize your taste buds. Discover the art of poaching, master the techniques, and elevate your cooking skills as you explore the diverse recipes presented in this article. Embrace the culinary adventure and savor the exquisite flavors of Poitrine de Volaille Pochée.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED CHICKEN BREAST (POITRINE DE VOLAILLE POCHEE)

Poached Chicken Breast (Poitrine de Volaille Pochee) image

Provided by Pierre Franey

Categories dinner, main course

Time 15m

Yield 1 poached chicken breast

Number Of Ingredients 9

Ingredients

1 chicken breast, 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrots
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt and pepper to taste
3 sprigs fresh parsley

Steps:

Put the chicken breast in a saucepan and add the water to barely cover. Add the remaining ingredients.
Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth. There should be about two cups.

POITRINE DE VOLAILLE POCHEE (POACHED CHICKEN BREAST)

Poitrine de volaille pochee (Poached chicken breast) image

Provided by Craig Claiborne And Pierre Franey

Categories condiments

Time 15m

Yield One poached chicken breast

Number Of Ingredients 10

Ingredients

1 chicken breast, about 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt, if desired
Freshly ground pepper to taste
3 sprigs fresh parsley

Steps:

Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.
Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

Preheat oven to 400 degrees.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

Tips:

Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
Use a large pot: You'll need a pot that is large enough to hold the chicken breasts in a single layer.
Bring the water to a simmer, not a boil: Boiling the chicken will make it tough and dry.
Season the water: Add salt, pepper, and any other desired seasonings to the water before adding the chicken breasts.
Cook the chicken breasts until they are cooked through: The internal temperature of the chicken breasts should reach 165 degrees Fahrenheit.
Let the chicken breasts cool slightly before serving: This will help them retain their juices.

Conclusion:

Poached chicken breast is a healthy, versatile dish that can be used in a variety of recipes. It's a great option for salads, sandwiches, soups, and casseroles. With a few simple tips, you can poach chicken breasts perfectly every time. So next time you're looking for a healthy and delicious meal, give poached chicken breast a try!