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Poached Chicken Breast with Tarragon Sauce

CIA Culinary Boot Camp

Poached Chicken Breast with Tarragon Sauce

2 ounces butter

2 shallots, minced

6 chicken breasts, skinless and boneless

6 fluid ounces dry white wine

4 fluid ounces chicken stock

1 pint chicken velouté (recipe follows)

2 teaspoons tarragon, chopped

3 fluid ounces heavy cream

1 teaspoon salt

1/4 teaspoon ground black pepper

Butter a shallow pan and sprinkle with shallots.  Add chicken breasts, wine, and stock.
Bring to a simmer and cover with parchment paper. Poach in an oven at 325°F until chicken is cooked through.

Transfer chicken to a serving platter and cover with plastic wrap to keep warm.
Strain the poaching liquid and reduce to approximately 2 ounces.  Add the velouté and tarragon and bring to a simmer.  Finish with cream and season with salt and pepper.  

Serve sauce over chicken breast.

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