Title: Poached Chicken
Categories: Poultry
Yield: 4 Servings

4 Skinned boned chicken breast
-halves, (4-ounce)
1 1/2 c Water
1 c Sliced onion
1/2 c Chablis or other dry white
-wine
1/2 c Sliced carrot
1/2 c Sliced celery
10 Black peppercorns
4 Fresh parsley sprigs
4 Fresh thyme sprigs
2 Bay leaves

Place chicken in a large saucepan; add water and remaining ingredients, and
bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes or until
chicken is done. Remove from heat; let stand, uncovered, 20 minutes.

Place chicken and poaching liquid in a large bowl; cover and chill. Yield:
4 servings (serving size: 1 chicken breast half).

Per serving: 217 Calories; 2g Fat (10% calories from fat); 29g Protein; 18g
Carbohydrate; 65mg Cholesterol; 104mg Sodium

NOTES : Microwave Poached Chicken: Place chicken in an 11 x 7 x 2-inch
baking dish. Add water and remaining ingredients. Cover with heavy-duty
plastic wrap, and vent. Microwave at HIGH 7 minutes or until chicken is
done. Let stand, covered, 20 minutes; chill.

Recipe by: Cooking Light, Jul/Aug 1994, page 127

Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.