Portion size: 1/i chicken breast,
2 floz (60 mL) sauce, plus garnish Metric Ingredients
as needed as needed as needed 1/4 cup 112 qt
as needed as needed as needed 60 mL 1.5 L
Boneless, skinless half chicken breasts from 12 chickens, 3 lb (1.2 kg) each Butter Salt
White pepper Lemon juice Chicken stock, cold
Select a baking pan just large enough to hold the chicken breasts in a single layer. Butter the inside of the pan.
Season the chicken breasts with salt and pepper. Place them in the pan, presentation side (that is, the side that had the skin on) up.
Sprinkle with the lemon juice and add enough chicken stock to barely cover the chicken.
Cover the chicken with a buttered piece of parchment or waxed paper.
Bring to a simmer on top of the stove. Finish poaching in a 325°F (165°C) oven or over low heat on the stove. Cooking time will be 5-10 minutes.
Remove the chicken breasts from the liquid. Place them in a hotel pan, cover, and keep them warm.
212 cups to taste
90 g 90 g 600 mL to taste
Beurre manié: Butter, softened Flour Heavy cream, hot Salt
7. Reduce the poaching liquid over high heat to about 212 pt (1.1 L).
8. Knead the butter and flour together to make a beurre manié (p. 164).
9. With a wire whip, beat the beurre manié into the simmering stock to thicken it. Simmer a minute to cook out any starchy taste.
10. Add the hot cream to the sauce. Season to taste.
72 72 Asparagus tips, cooked, hot 11. Place each chicken breast, well drained, on a plate and coat with 2 fl oz (60 mL) sauce. Garnish with 3 asparagus tips. Serve immediately.
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