Brought to you every Tuesday by Dicorte's Bar & Beverage.

March 25, 2008

Poached Chicken Breast with Tarragon & Apples

Today's wine(s)

Using a sweet apple? Try this!	Using a tart apple? Try this!

Poached Chicken Breast with Tarragon & Apples
(serves one)

6 - 8 ounces boneless/skinless chicken breast
1/2 cup chicken broth (low sodium prefered!)
1 clove of garlic, minced
1/4 to 1/2 teaspoon dried tarragon, crushed
Dash of pepper
1 apple, cored and thinly sliced
5 green onions, thinly sliced
1 tablespoon of water
1 1/2 teaspoon cornstarch

In a skillet, mix broth, garlic, tarragon and pepper. Bring to a boil. Add chicken and reduce heat. Cover and simmer for seven minutes.

Turn chicken over, add apple slices and green onions. Cover and simmer another five minutes, or until chicken is no longer pink.

Remove chicken and apple slices; keep warm. Reserve cooking liquid.

Mix water and cornstarch and stir into cooking liquids. Cook until thickened.

Serve sauce over chicken and apples.

Enjoy!!