- Creole Poached Chicken Breasts
- My Rating: 7..to be honest I probably will never cook this again with chicken breasts, I may try it with a white fish like snapper. The sauce was VERY tasty. The chicken was a little dry, and I didn't over cook it. I prefer baked or grilled chicken breast. I think it would have been TONS better if I used chicken on the bone. It was GOOD THOUGH!
- Jim's: 7
- Memaw: 10 :)
- 4 points for 1 chicken breast and a generous serving of the sauce! :)
1- 1 Carrot; peeled and chopped ( I used 2)
- 2 Onions; sliced
- 4 boneless chicken breasts
- 14 1/2 oz Stewed tomatoes
- 1/8 ts Cayenne pepper
- 1 Celery stalk; chopped
- 2 tb Chopped parsley
- 1 Green bell pepper; seeded
- 1/2 c Low-sodium chicken broth
- 1/4 ts Salt
- 2 ts Olive oil
- 1 ts Ground thyme
- garlic (I used 3 cloves)
- I always had more seasonings, if not I think it would be a little bland. I didn't have stewed tomatoes so I used diced.
Chicken breasts are stewed/poached in basic seasonings kicked up a notch with fresh thyme and cayenne pepper. Allow about 25 minutes to get the meal on the table. 1. Wash the chicken and pat dry with paper towels. 2. In a large nonstick skillet, heat the oil. Saute the onions, bell pepper, celery and carrot until tender, 4-5 minutes. Stir in the tomatoes, chicken broth, parsley, garlic, thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, about 8-10 minutes. 3. Using a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, about 4-5 minutes. Spoon the sauce over the chicken and serve. Makes 4 servings.
TOODAAA!!!!!!
I made rice and asparagus for the sides. The rice soaked up that good sauce..mmm
