Poached Chicken Breasts with Green Sauce
- Total Time
- 0:38
- Prep
- 0:18
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
Poaching is one of the all-time-great low-fat cooking techniques, and Weight Watchers members have relied upon it for years.
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olive oil2 tsp
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uncooked onion(s)1 medium, chopped
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uncooked bell pepper(s)1 item(s), medium, green, seeded and chopped
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uncooked carrot(s)1 medium, peeled and chopped
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uncooked celery1 rib(s), medium, chopped
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uncooked boneless skinless chicken breast(s)1 pound(s), (4 breasts, 1/4 pound each)
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reduced-sodium chicken broth3 cup(s)
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white wine½ cup(s), dry
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fresh parsley2 Tbsp, flat-leaf, chopped
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fresh thyme1 Tbsp, chopped
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garlic clove(s)1 clove(s), medium
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bay leaf1 leaf/leaves
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white pepper⅛ tsp, freshly ground, or to taste
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fresh parsley1 cup(s), flat-leaf, leaves packed
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olive(s)5 small, green, pitted and chopped
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fresh lemon juice1 Tbsp
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dried plain breadcrumbs½ Tbsp
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capers1 tsp, drained
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olive oil1 tsp
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garlic clove(s)1 clove(s), medium
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white pepper⅛ tsp, freshly grated, or to taste
- To prepare the chicken: Heat a large nonstick skillet; swirl in the oil, then add the onion, green pepper, carrot, and celery. Sauté until the vegetables are wilted, about 5 minutes.
- Add the chicken, broth, wine, parsley, thyme, garlic, bay leaf, and white pepper. Bring to a boil; reduce the heat and simmer, covered, until the chicken is cooked through, 12–15 minutes.
- Meanwhile, prepare the sauce: Pulse the parsley, olives, lemon juice, bread crumbs, capers, oil, garlic, and pepper in a food processor until the mixture forms a coarse pesto-like sauce.
- Transfer the chicken and vegetables with a slotted spoon to a warmed platter. Discard the bay leaf; reserve the liquid remaining in the pan for another use. Arrange the chicken and vegetables on a platter, and top each chicken breast with a dollop of the sauce. Yields one breast with 1⁄4 cup vegetables and 2 tablespoons sauce.