Boneless Chicken Recipe
Delightful Glazed Carrot and Poached Chicken Recipe
Chicken is a wonderfully versatile ingredient. It can be broiled, baked, grilled, or steamed. There are many easy chicken recipes for the slow cooker. Deep fried chicken has been a favorite of many for years. Broiled, smoked and pan fried chicken is popular, also. A poached chicken recipe allows a lot of leeway with the finished product. Serve it with a sauce, made into a sandwich or shredded for tacos and enchiladas. The mild taste goes with any flavoring or cuisine. A delicate herb adds just the right flavor to chicken and spicy Mexican sauce is tasty for those who cherish more boldness to their meal.
There are chicken recipes to appeal to all tastes and nearly everyone likes chicken because of that reason. Chicken salad and fried chicken are sure-fire winners for a crowd. International recipes like Chinese and Italian can be prepared very easily. There is just a minimal amount of connective tissue or fat in boneless chicken and although that is healthier, it makes it easy for the chicken to dry out if it is not watched closely while cooking. That is why cooking poached chicken is so popular. You know that the chicken will stay moist and tender.
Flavor the chicken before it is cooked. That gives it delicious flavor and it is not as tempting to make a fattening sauce to flavor it with afterwards. Think about different types of casseroles and chicken recipes that rely on seasoning and vegetables to provide the flavor you are looking for. Because chicken is so economical, you can buy boneless skinless chicken breasts from the butcher or even in the frozen food section. Just poaching a boneless chicken breast in water with a drop or two of lemon juice and some fresh parsley or cilantro yields a gently flavored chicken breast that is perfect with a side of salad.
Creamy Poached Chicken and Carrots
Ingredients -
2 cups water
½ cup white grape juice
1 bay leaf
½ small onion, peeled and chopped
½ teaspoon salt
¼ teaspoon black pepper
6 boneless, skinless chicken breast halves
Preparation:
Combine the water, white grape juice, bay leaf, onion, salt and pepper in a large pot over medium heat. Bring the water to a boil and boil the contents for 5 minutes.
Carefully add the chicken pieces. Return the liquid to a boiling status. Cover the pan, turn the heat low, and simmer for 15 minutes. Turn off the heat, but leave the covered pan on the burner for another 20 to 30 minutes or until cool.
Remove the chicken with a slotted spoon, allowing the liquid to return to the pan. Use an electric knife to slice the breasts thinly lengthwise. Put the breasts on a platter, cover them, and refrigerate until ready to use.
Freeze the stock after it has cooled to use another time for soup or gravy.
(Serves 6)
Glazed Carrots
Ingredients -
6 carrots, peeled and quartered
2 tablespoons butter
Dash salt
1 cup water
⅓ cup packed brown sugar
Preparation:
Combine all ingredients except carrots in a medium pan.
Stir to blend. Stir the carrots slices in and bring the mixture to a boil over high heat. Turn the heat down to medium and let the uncovered mixture boil for 20 minutes.
The carrots will be tender and just a glaze will be left of the liquid.
Arrange the poached chicken on dishes with the carrots to the side. Warm your favorite white sauce to place over the chicken, if desired.
Poached Chicken Recipe
Photo Description:
Create an incredible work of edible art with this delicate sauce that adds a beautiful presentation and flavor to the poached chicken breast. The artfully arranged quartered glazed carrots provide the proper finish for this delicious recipe.
