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Poached Chicken Breasts With Dill Pickle

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Ingredients

Adjust Servings:
1 teaspoon salt
2 carrots, diced
2 celery ribs, diced
1 onion, chopped
1 bay leaf
4 boneless skinless chicken breasts
2/3 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 pinch ground cloves
1 pinch ground allspice
1 pinch pepper
1/3 cup pickle, diced
1/4 cup fresh parsley, chopped

Nutritional information

252.8
Calories
97 g
Calories From Fat
10.9 g
Total Fat
5.1 g
Saturated Fat
95.5 mg
Cholesterol
893.6 mg
Sodium
10.9 g
Carbs
2 g
Dietary Fiber
4.6 g
Sugars
27.2 g
Protein
259g
Serving Size

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Poached Chicken Breasts With Dill Pickle

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    Cuisine:

    The flavours of this dish really did not work for any of us. I am surprised because usually - for me - any recipe from Canadian Living is like a gold stamp. I made the recipe as listed without any omissions and it was really the sauce that did not sit well, the flavours just did not work together. I cannot pinpoint any one ingredient that should be changed, it was more the medley of them all that didn't work for us. Outside of the sauce the chicken became bland. I served with potatoes and corn on the cob.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Poached Chicken Breasts With Dill Pickle Sauce, This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world Poaching keeps the chicken breasts moist and tender , The flavours of this dish really did not work for any of us I am surprised because usually – for me – any recipe from Canadian Living is like a gold stamp I made the recipe as listed without any omissions and it was really the sauce that did not sit well, the flavours just did not work together I cannot pinpoint any one ingredient that should be changed, it was more the medley of them all that didn’t work for us Outside of the sauce the chicken became bland I served with potatoes and corn on the cob , This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world Poaching keeps the chicken breasts moist and tender


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    Steps

    1
    Done

    In Shallow Saucepan, Bring 3 Cups Water and Salt to Boil.

    2
    Done

    Add Carrots, Celery, Onion and Bay Leaf; Cook For 4 Minutes or Until Tender. Using a Slotted Spoon, Transfer Vegetables to Bowl; Set Aside.

    3
    Done

    Add Chicken to Pan; Bring to Simmer.

    4
    Done

    Cover and Simmer Over Medium-Low Heat, Turning Once, For About 12 Minutes or Until No Longer Pink Inside.

    5
    Done

    Discard Bay Leaf.

    6
    Done

    With Slotted Spoon, Transfer Chicken to Serving Plate and Keep Warm.

    7
    Done

    in Small Bowl, Mix Together Sour Cream, Flour, Lemon Juice, Allspice, Cloves and Pepper.

    8
    Done

    Pour 3/4 Cup Poaching Liquid Into Small Saucepan; Whisk in Sour Cream Mixture.

    9
    Done

    Bring to Simmer; Cook, Stirring, For 3 Minutes or Until Thickened.

    10
    Done

    Add Pickle and Reserved Diced Vegetables; Return to Simmer. Stir in All but 2 Tsp of the Parsley; Pour Over Chicken.

    11
    Done

    Sprinkle With Remaining Parsley.

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    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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