Try this Poached Chicken Breast recipe, or contribute your own.
Suggest a better description1. Preheat oven, 325.
2. Cover bottom and sides of saute pan with butter. Sprinkle shallots on top of butter. Season chicken. Place chicken on top of shallots, skin side up. Add wine and enough stock to come up halfway up supremes. Place over medium heat. When begins to simmer, cover with parchment lid, poach in oven 5-7 mins.
3. Remove chicken from liquid. Reduce liquid by ¼. Add cream, reduce by ¼. Whisk in beurre manie to thicken. Strain. Add parsley, chives, dill, salt, and white pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1212 | ||
Calories from Fat: 974 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 108.3g | 144 % | |
Saturated Fat 64.1g | 320 % | |
Monounsaturated Fat 31.8g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 386.9mg | 119 % | |
Sodium 699.1mg | 24 % | |
Potassium 807mg | 21 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 23.9g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1212
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.