Poached Chicken Breasts With Tarragon

Photo: Beverley Ann D'Cruz

Ingredients

1 1/2 cups chicken broth

1/2 cup water

1/2 cup dry white wine

1 med. onion, thinly sliced

2 med. carrots, thinly sliced

2 med. celery ribs, thinly sliced

2 cups cauliflower, sliced

2 cups broccoli, sliced

1 can water chestnuts, sliced

2 teaspoons tarragon

1/2 teaspoon salt

1/8 teaspoon pepper

4 (4 ½ oz.) skinless, boneless chicken breast halves

1 teaspoon Dijon mustard, optional

1 tablespoon chopped parsley

Preparation

Dijon mustard adds tangy touch. Preparation and cooking time 35-40 minutes. Serves 4.

In a large heavy saucepan, combine broth and water, wine, tarragon, onion, carrots, celery, cauliflower, broccoli and water chestnuts, salt and pepper. Simmer 10-15 minutes.

Remove vegetable mixture to another pan. Add chicken to same broth and simmer 15-20 minutes, or until chicken is just white throughout but still moist. Lay chicken on top of vegetables on serving plate. Whisk mustard into liquid, if desired. Thicken the liquid slightly with cornstarch. Ladle the liquid over chicken and vegetables. Sprinkle with parsley. Serve over rice.