Poached Chicken Breast With Roasted Pepper Sauce
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In high-sided skillet over medium-low heat, bring the broth to a simmer
2
Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine
3
Add the chicken to the skillet and cover
4
Simmer on low until the chicken is cooked through, about 20 minutes
5
Remove the chicken from the skillet when cooked through
6
Slice in 1/2-inch thick slices
7
Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid
8
Puree until smooth
9
If it is too thick, slowly add additional poaching liquid until desired consistency
10
Season with salt and pepper
11
Transfer to a small pot and bring to a simmer
12
Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice
13
In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer
14
Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine
15
Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes