Tonight's Entree

Poached Chicken with Lemon Sauce

• 4 T. butter
• 2 leeks, diced white parts
• ½ cup white wine
• ½ cup stock 
• Big pinch herbes de Provence 
• 1½ lbs boneless white‐meat chicken in 1½" chunks
• 2 T lemon juice
• Salt and pepper

1. Put half of butter in large skillet over med. heat. When butter is melted, add leeks. Cook, stirring, until softened, about 5 mins. Add wine, stock, & herb. Bring to boil. Let bubble for a min. or two.
2. Add chicken. Turn heat to med.‐low. Cover.  Simmer until meat is barely cooked through, 5-6 mins. Remove chicken with slotted spoon. Keep warm.
3. Turn heat up to high. Cook sauce rapidly. Stir occasionally, until about ¾ cup remains. Will take 5-10 mins. Lower heat to med.‐low. Add lemon juice. Stir in remaining butter, a bit at a time.
4. Sprinkle with salt and pepper. Return chicken chunks to sauce. Heat through. Garnish with parsley. Serve immediately.