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
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.
Was this article helpful?