There’s something innately comforting about a perfectly poached chicken breast. Even more so when it’s poached in a flavorful concoction of dry wine and fresh mushrooms. That’s exactly what this recipe for Poached Chicken Breast In Wine brings to the table – comfort, flavor, and a whole lot of deliciousness. Originating from the heart of French cuisine, this dish has made its way into kitchens around the globe, and for good reason. The combination of delicately cooked chicken and the rich, robust flavor of the wine-infused sauce is a match made in culinary heaven. One of the things I love about this recipe is how simple it is. It’s a testament to the fact that you don’t need a ton of ingredients to create a dish that’s packed with flavor. All you need are some quality chicken breasts, a good bottle of dry wine (Chablis works wonders here), and a handful of fresh ingredients. As a bonus, this dish pairs beautifully with a glass of the same wine you use in the recipe. Now, if that’s not a win-win situation, I don’t know what is. So, if you’re in the mood for a delightful dinner treat that’s easy to prepare and absolutely tasty, this Poached Chicken Breast In Wine recipe is just the ticket.
Ingredients
- 4 (4 oz.) skinned, boned chicken breast halves
- 3/4 c. Chablis or other dry wine
- 2 1/2 c. sliced fresh mushrooms
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. cornstarch
- 2 tsp. water
Cooking Method
- Place chicken between two sheets of heavy-duty plastic wrap. Flatten to 1/4 inch; set aside.
- Combine wine and next 4 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a single layer in skillet.
- Cover, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken to serving plate.
- Combine cornstarch and water; stir into skillet. Bring mixture to a boil; boil 1 minute, stirring constantly.
- Pour sauce over chicken. Yields 4 servings.
Calorie: 250
Total cooking time: 30 minutes
Difficulty level: Easy
The Chablis Chronicles: Poaching Chicken Like a Pro
Ever wondered what a chicken crossing the road and a bottle of Chablis have in common? Neither did I, until I found myself staring at four plump chicken breasts and a bottle of dry wine, with the intent of making a meal that wouldn’t disappoint my finicky taste buds.
The Chicken, the Wine, and the Kitchen Sink
First things first, I had to deal with the chicken. These were four gorgeously healthy, 4 oz. skinned, boned chicken breast halves that seemed to be vying for attention. I placed each chicken between two sheets of heavy-duty plastic wrap. This was when things got real. It was time for a good old-fashioned flattening session to get them to 1/4 inch. I’m by no means a bodybuilder, but I’ve got to admit, it felt pretty good channeling my inner Hulk.
The Chablis Party
Next up, it was time to bring in the Chablis. A 3/4 cup of this dry wine was all it took to get the party started. I combined the wine with 2 1/2 cups of sliced fresh mushrooms, 2 Tbsp. of chopped fresh parsley, 1/2 tsp. of salt, and 1/4 tsp. of pepper in a large skillet. If you’ve never seen a skillet full of Chablis, mushrooms, and parsley bubbling away, let me tell you, it’s a sight for sore eyes. And the aroma? Pure. Heavenly. Bliss.
The Chicken Dive
Then came the moment of truth. The chicken, in a single layer, took the plunge into the simmering skillet. I covered it, reduced the heat, and let it simmer for 15 minutes. Let me tell you, the suspense was real. I was, metaphorically, on the edge of my seat, hoping the chicken would come out tender and not like a rubber chicken prop from a comedy sketch.
The Saucy Affair
Once the chicken had passed the tenderness test, I removed it and set it on a serving plate. Now, if you’re thinking that the story ends here, oh, you’re in for a surprise! I had one last trick up my sleeve. I combined 1 Tbsp. of cornstarch and 2 tsp. of water, stirred it into the skillet, and brought the mixture to a boil. I’ll tell you, there’s something oddly satisfying about stirring a sauce and watching it thicken. It’s like the culinary equivalent of magic!
The Grand Finale
After a minute of boiling and constant stirring (because who likes a lumpy sauce?), it was time to pour the sauce over the chicken. Trust me, the sight of that glossy, flavorful sauce draping over the tender chicken was nothing short of mesmerizing.
And there you have it! A simple, yet sophisticated dish of Poached Chicken Breast In Wine, worthy of a fancy restaurant but made in your very own kitchen. Now, if only cleaning up was as fun as the cooking part. But, that’s a story for another day!
