Cold Poached Chicken Breast with Watercress Sauce is a brilliantly subtle way to combine poached chicken with a delicate sauce. The chicken is poached in herb filled water absorbing their flavours. All the while the sauce is made from delicate herbs and dairy to create a sauce. This totally compliments the chicken flavour.

Cold Poached Chicken Breast with Watercress Sauce

This is a different method to cook chicken breasts but they are moist and full of flavour.

4.86 from 21 votes

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Course: Main Dish

Cuisine: British

Keyword: Chicken, Dairy, Herbs, Sauce, Vegetables

Cook Time: 30

Total Time: 2 30

Servings: people

Calories: 273kcal

Ingredients

1 medium onion sliced
2 cloves garlic crushed
1 sprigs rosemary
6 large chicken breast skinless boneless
1 1/2 cups watercress spinach/parsley/cilantro etc
3/4 cups mayonnaise
3/4 cup sour cream
1 large shallot chop
1 pinch Salt to taste
1 pinch ground white pepper to taste

Instructions

Combine the onion, garlic, and the rosemary in a saucepan along with enough water to cover the chicken breasts, and bring to a boil.
1 medium onion, 2 cloves garlic, 1 sprigs rosemary, 6 large chicken breast
Simmer over low heat for 5 minutes, then add the chicken breasts.
Simmer for 5 minutes, then remove from the heat.
Allow to sit in the poaching liquid for 10 minutes, then place the pan in the refrigerator, complete with the poaching liquid.
Allow to chill for 2 to 3 hours.
For the sauce, combine the watercress, mayonnaise, sour cream, shallot, salt, and pepper in a food processor or electric blender and puree until smooth.
1 1/2 cups watercress, 3/4 cups mayonnaise, 3/4 cup sour cream, 1 large shallot, 1 pinch Salt, 1 pinch ground white pepper
To serve, remove the breasts from the poaching liquid and drain on paper towels.
Place a dollop of the sauce on top of each breast, and put the rest of the sauce in a bowl for diners to serve themselves.

Nutrition

Cold Poached Chicken Breast with Watercress Sauce