poached ruby red chicken
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Canned chicken broth plus 1/2 cup water |
| ¾ cup | Fruity red wine, such as hearty burgundy |
| 2 tablespoons | Tarragon |
| 6 | Skinless, boneless chicken breast halves |
| 2 teaspoons | Cornstarch dissolved in 2 tbsp water |
Salt and freshly ground pepper
1. In a large nonaluminum saucepan, bring broth, wine, and tarragon to a boil; reduce heat to a simmer. Add chicken breasts and poach them 15 to 20 minutes, until chicken is cooked through but still moist and tender. With a slotted spoon, transfer chicken to serving platter; keep warm. Reserve poaching liquid.
2. Stir dissolved cornstarch into poaching liquid. Bring to a boil, stirring constantly with a wire whisk. Continue cooking and stirring until the sauce thickens. Season with salt and pepper to taste. Pour over chicken breasts and serve. Prep: 5 minutes Cook: 25 minutes Serves: 6 Source: [365 Ways to Cook Chicken by Cheryl Sedaker]
Similar recipes
- Ann's ruby chicken
- Biscuits ( afternoon ruby tea )
- Chicken ruby
- Pearls and rubies
- Poached fish
- Ruby cherry sauce
- Ruby chicken
- Ruby pasta
- Ruby poached apples
- Ruby red french dressing
- Ruby red raspberry salad
- Ruby scones
- Ruby slipper cake
- Ruby throated hummingbird cake
- Ruby's lemon lush
- Ruby's own seasoning (almost!)
- Ruby's strawberry shortcut cake
- Ruby's stuffed fish
- Ruby-red grapefruit sorbet
- Spaghetti with rubies
Random recipe of the day
Follow us
