The fresh flavors of tarragon, cilantro and lime juice enhance poached chicken breasts in this simple preparation.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a shallow nonaluminum dish and add 1/4 cup lime juice. Toss lightly, cover and marinate for 30 minutes in the refrigerator. Drain and reserve the marinade.

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  • Combine shallots, 1 1/2 teaspoons tarragon, 1 1/2 teaspoons cilantro, 1/4 teaspoon salt and black pepper in a small bowl. Spread 2 teaspoons of the mixture at the base of each chicken breast and roll up. Using two pieces of butcher's string, one running horizontally and one vertically, tie each breast into a package.

  • Combine water, the remaining 1/4 cup lime juice, 2 tablespoons tarragon, 2 tablespoons cilantro, 1/4 teaspoon salt, reserved marinade, sherry, crushed red pepper and bay leaves in a large high-sided skillet. Bring to a boil, reduce heat to low, add the chicken, cover and poach gently until no longer pink inside, 20 to 25 minutes.

Tips

Equipment: Kitchen string

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

163 calories; 2.9 g total fat; 0.8 g saturated fat; 63 mg cholesterol; 350 mg sodium. 333 mg potassium; 5.8 g carbohydrates; 0.6 g fiber; 1 g sugar; 23.6 g protein; 778 IU vitamin a iu; 11 mg vitamin c; 12 mcg folate; 31 mg calcium; 1 mg iron; 33 mg magnesium;