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Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Thursday, August 07, 2014

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.

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