Food > Recipe Directory > Courses/Meal Type > Main Course > Crisped Poached Chicken with Spring Herb Sauce
Crisped Poached Chicken with Spring Herb Sauce Recipe
Crisped Poached Chicken with Spring Herb Sauce
Ingredients
- 2 poached chickens
- Spring Herb Sauce:
- 1-1/4 cups (300 mL) chicken broth
- 4 egg yolks
- 1/4 cup (60 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cornstarch
- 1/4 cup (60 mL) each minced basil, parsley and chives
- 1 cloves garlic, minced
Preparation
If you have refrigerated the chickens, bring them fully to room temperature, about 2 hours.
Roast chicken on rack in centre of 475F (240C) oven for 20 minutes or 450F (230C) convection oven for 15 minutes.
Spring Herb Sauce: In medium saucepan, bring broth to simmer.
Meanwhile, in bowl, whisk together yolks, lemon juice, salt and cornstarch. Whisk in ¼ cup (60 mL) broth; repeat.
Whisk yolk mixture into saucepan. Increase heat to medium; cook, stirring constantly and without boiling, until thick enough to coat back of spoon, about 2 minutes. Remove from heat; stir in basil, parsley, chives and garlic. Serve with chicken.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 200 |
| Protein | 11 g |
| Fat (total) | 11 g |
| Sat. Fat | 3 g |
| Carbohydrate | 13 g |
| Fibre | 1 g |
| Cholesterol | 119 mg |
| Sodium | 289 mg |
| Calcium | 3 % RDI |
| Iron | 12 % RDI |
| Vitamin A | 48 % RDI |
| Vitamin C | 22 % RDI |
| Folate | 13 % RDI |
Also in this menu:
Source
Homemakers Magazine: May 2004
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