Variations

Per serving: Alternative Method: Poach the chicken as in basic recipe. Plate

Calories, 330; Protein, 37 g; Fat, 17 g (47% cal.); Cholesterol, 140 mg; ,. , , , , , o r

Carbohydrates, 6 g; Fiber,1 g; Sodium, 140 mg. immediately and coat with prepared supreme sauce. Save pok ing liquid for next day's sauce.

Other sauces may be used to coat poached chicken breasts, including:

Allemande Aurora Hungarian Ivory

Mushroom

Poached Chicken Breast Florentine

Poach the chicken as in basic recipe. Place each portion on a bed of buttered spinach (well drained). Coat with Mornay sauce. Optional: Sprinkle with parmesan cheese and brown under the broiler.

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