Method:Poaching

1. Formula

1. 4 skinless chicken breast halves, bone in
2. 2 carrots, scrubbed
3. 2 small onions, peeled and cut in half
4. 2 celery stalks, cut into 3-inch pieces
5. 1 dried bay leaf
6. 10 sprigs fresh flat-leaf parsley
7. 1 cup dry white wine
8. 1 tablespoon whole black peppercorns
9. 3/4 cup dried apricots
10. 2 cups fresh pineapple in 1-inch cubes
11. 1/2 teaspoon salt
12. 1/4 teaspoon freshly ground black pepper
13. 1/2 teaspoon chopped fresh tarragon
14. 1 teaspoon grainy mustard
15. 1/4 pound baby lettuce, such as mache

2. Nutrition Information

• Calories: 338 kcal
• Carbohydrates: 39 g
• Dietary Fiber: 8 g
• Fat: 4 g
• Protein: 29 g
• Sugars: 27 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
2. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
3. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
4. Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
5. Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.

4. Remark