Poached Chicken Breasts with Arugula Pesto Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
3 cups packed arugula (about 3/4 pound), washed well and spun dry |
1/3 cup pine nuts, toasted golden and cooled |
1/2 cup freshly grated parmesan cheese |
1/2 teaspoon salt |
1 large garlic clove, chopped |
3 tablespoons olive oil |
1/4 cup hot water plus additional if desired |
3 cups chicken broth |
2 cups water |
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved |
Directions:
1. Make arugula pesto sauce: In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
2. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.
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