Poached Chicken Breasts With Dill Pickle Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon salt
• 2 carrots, diced
• 2 celery ribs, diced
• 1 onion, chopped
• 1 bay leaf
• 4 boneless skinless chicken breasts
• 2/3 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 pinch ground cloves
• 1 pinch ground allspice
• 1 pinch pepper
• 1/3 cup pickle, diced
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in shallow saucepan, bring 3 cups water and salt to boil.
• 2 add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. using a slotted spoon, transfer vegetables to bowl; set aside.
• 3 add chicken to pan; bring to simmer.
• 4 cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• 5 discard bay leaf.
• 6 with slotted spoon, transfer chicken to serving plate and keep warm.
• 7 in small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• 8 pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• 9 bring to simmer; cook, stirring, for 3 minutes or until thickened.
• 10 add pickle and reserved diced vegetables; return to simmer. stir in all but 2 tsp of the parsley; pour over chicken.
• 11 sprinkle with remaining parsley.