Poached Chicken with Lemon Gravy
Rachel Ray knocks it out of the park.
She has some great recipes and I have tried alot of them.
I am trying not to eat fried foods so this chicken recipe was perfect. I did change it a little, not too much just a little.
12 chicken tenders
1 sliced onion
2 sliced celery ribs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
1 diced shallot
3 cloves diced garlic
3 tablespoons flour
1/4 teaspoon thyme
1/2 cup white wine
1 lemon, zested
1 large lemon or two small, juiced
12 caper berries
1/3 cup light cream, optional
Put the chicken on top of the onion, celery and carrot
Cover with enough water to just cover the chicken
Add 1/2 teaspoon salt.
Bring to a boil and then simmer for 15 minutes.
Make sure the chicken is cooked.
Strain the chicken and save 2 cups of the poaching liquid and all the vegetables.
Set everything aside.
Melt the butter in the skillet and add the garlic and shallots.
Cook till soft
Add the flour and mix well. Stir constantly for one minute.
Add the wine and thyme. Mix well for one minute.
Add the lemon juice, zest and poaching liquid.
Simmer till it is slightly reduced.
If you are using the cream, add it now.
Adjust your salt and pepper to taste.
Cut the chicken into slices and add to the gravy
Add the caper berries.
Boil one pound of sausage tortellini. Drain and add some of the gravy on top
Add the chicken and vegetables on the side of the pasta.
Sprinkle with grated cheese.
Serve with roasted asparagus.
I also took two chicken tenders plus some of the celery and carrots and made a delicious chicken salad with a little mayonaise and about ten grapes.
I love recipes that can make two meals.