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




Ingredient Checklist


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.

  • 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.


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

164 calories; protein 23.6g; carbohydrates 5.8g; dietary fiber 0.6g; sugars 1g; fat 2.9g; saturated fat 0.8g; cholesterol 62.7mg; vitamin a iu 777.7IU; vitamin c 11.1mg; folate 11.5mcg; calcium 30.9mg; iron 1.2mg; magnesium 33.2mg; potassium 332.8mg; sodium 350.4mg; thiamin 0.1mg.

3 lean meat