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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (304g) Recipe makes 4 servings The following items or measurements are not included below: 10 black peppercorns 4 sprigs fresh thyme |
||
| Calories 180 | ||
| Calories from Fat 14 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 102mg | 4% | |
| Potassium 465mg | 13% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.9g | ||
| Protein 28.2g | 56% | |
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Ingredients
- 4 (4 ounce) skinless boneless chicken breast halves
- 1 1/2 cups water
- 1 cup diced onion
- 1/2 cup or other dry white wine
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 10 black peppercorns
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
Directions
1
Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.2
Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.3
Remove from heat, let stand, uncovered, 20 minutes.4
Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef #436908
On Mar 19, 2008
Works great- Sometimes I just poach in some low sodium chicken broth and whatever veggies I have on hand.
From: Mandy from Oz
On Oct 23, 2007
I wanted some chicken for some salad lunches now the weather is warmer here so did a batch of this. This is a great idea & the chicken turns out nice & moist, I used the leftover broth to cook some potatoes for mashing which was lovely. Next time I think I would add some garlic also, thnaks for posting!
From: foodtvfan
On Aug 4, 2003
Great recipe. Made a batch ahead as suggested and have used some in Club House sandwiches, salads, casseroles, and chicken pot pie. Will keep this precooked chicken on hand all the time.I also saved the broth and froze it to make soup on a cooler day. Thanks Dancer^.
From: Jason West
On Aug 25, 2003
This is a great basic recipe in addtion to giving me the correct timings of boiling vs letting the chicken sit in hot water in order to stay moist. The recipe also gave me an idea of the kind of herbs and flavors I can add and it comes out GREAT every time. Something so simple can be so good......
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