Mixed Greens With Poached Tarragon Chicken
serves 4
Don't toss the tarragon broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month.
Read more about this recipe at the Washington Post.
4 large sprigs tarragon, stems separated from leaves
2 quarts chicken (or vegetable) broth
4 (1 to 1 1/4 pounds) boneless, skinless chicken breast halves, flattened to 1/2 inch thick
1 teaspoon whole-grain mustard
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
3 cups mixed greens
prep: 10 minutes
total: 25 minutes
large saucepan
cutting board
mini-blender (or small bowl and whisk)
1. Place the tarragon stems and broth in a large saucepan over high heat. Bring to a boil. Reduce the heat to medium-low so the broth is barely bubbling.
2. Add the chicken and gently poach for about 15 minutes or until firm to the touch and cooked through. Transfer the chicken to a cutting board and let it cool briefly before cutting into thin diagonal strips.
3. Meanwhile, prepare the dressing. A mini-blender is preferable: coarsely chop the tarragon leaves and puree with the mustard, lemon juice, oil and salt and pepper to taste. Or chop the tarragon finely and whisk in a small bowl with the other dressing ingredients.
4. Divide the mixed greens among individual plates. Fan the chicken slices on top of the greens and drizzle with the dressing. Serve immediately.
