Poached ruby red chicken

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]

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