This is a great recipe for a beautiful fall afternoon. It’s very easy to make and flavorful. The poached chicken will melt in your mouth and has a nice herbal note to satisfy your taste buds… Delicious! I’m serving it with a simple mashed potatoes and gravy, steamed broccoli with cheese sauce and bacon.
1 1/2 to 2lbs. boneless/skinless chicken breast ( 4-6 breasts )
1/2qt. chicken broth
1 teas. salt
1 teas. pepper
1 tbsp. dry oregano
1 teas. dry basil
1 teas. dry parsley
1/4 teas. powdered sage
1/2 teas. garlic powder
1 teas. onion powder
1-1/2 teas. olive oil
Method: Poached Chicken
Combine all dry seasoning in a small bowl and mix thoroughly. Wash and dry your chicken. Coat your chicken with the olive oil by drizzling it over your chicken and rubbing it into the meat to ensure even distribution. Sprinkle the seasoning mix on both sides of the chicken and rub it in. Let it marinate at room temperature for about 10-15 minutes.
Heat a large nonstick skillet on medium high heat and place your chicken into the pan. Use a tablespoon of olive oil if your pan isn’t nonstick. Cook for about 3 minutes a side, just enough to get some color and add about 1/2 quart of chicken broth, enough to cover the chicken half way. Reduce heat to low and simmer for 30 minutes covered, flipping the chicken at 15 minutes. Remove your chicken saving the liquid and prepare to make the gravy.
Ingredients: Chicken Gravy
1/2qt. chicken broth plus leftover liquid
2 teas. corn starch
salt and pepper ( if needed )
Method: Chicken Gravy
Add cornstarch and about a cup of chicken broth to a small bowl and whisk to get rid of any lumps and to dissolve the cornstarch. This is called a slurry. Add your slurry to the skillet with the leftover poaching liquid and turn heat up to boil. Let boil for 3 to 5 minutes to thicken then reduce heat to low. You may need to add the remaining broth if your gravy becomes too thick. Taste your gravy to see if it needs any salt or pepper and add if needed. Your gravy is now ready.
Ingredients: Mashed Potatoes
1 1/2 to 2lbs. russet potatoes ( peeled and 1in. cubed )
water ( enough to cover potatoes )
1 teas. salt or 1 teas. chicken bullion
1 cube margarine or butter
1 cup milk
Method: Mashed Potatoes
Add water, potatoes and salt or bullion to a 5 quart sauce pan and boil for 20-30 minutes, until your potatoes are fork tender, drain and add butter and milk and mash. Add salt and pepper if desired.
Note: These can be made while your chicken is poaching.
Ingredients: Broccoli with Cheese Sauce and Bacon
1 1/2 to 2 crowns broccoli
1/2lb. cooked, chopped bacon
6oz. Velveeta cheese ( 1/2in. dice )
2 tbsp. butter or matgarine
1/8 cup milk
Method: Broccoli with Cheese Sauce and Bacon
Add cheese cubes, milk and butter to a 1-2qt. sauce pan and heat at low temperature until melted and smooth. Thats it… pretty easy for cheese sauce.
Cut broccoli into florets and steam for about 20 minutes or until tender. or add broccoli to a 3qt. sauce pan and fill 1/2 way up the broccoli with water and boil for about 10 minutes stirring top to bottom.
Note: This can be done while your chicken and potatoes are cooking so the whole meal can be cooked in about 45 minutes. You can also cook your bacon ahead of time.
Now all that’s left is to make your poached chicken plates and eat! Enjoy!
This poached chicken is so juicy and tender. The herbs give it such a delicious flavor, paired with creamy mashed potatoes and gravy. Round it out with one of my all time favorites, broccoli with cheese and bacon, what’s not to love! HAPPY COOKING!