Poached meats are easy to prepare and, because their flavor is so
simple, they can be used in so many different kinds of dishes. I have
talked with many friends and acquaintances who have an aversion to
leftovers. To them, leftovers means eating day old soggy food. But like
everyone wanting to have more home cooked, healthier foods in their
diet, they don’t have time to cook from scratch for each meal. Poached
meats gives new meaning to leftovers.
Poached chicken can be a delicacy for dinner; right after it has been
cooked. The next day more of the same meat can be cut up in chunks and
used in a salad. Additional dishes can be made where it can be included
in omelets, chicken salad nestled in a half of a cantaloupe or used in an Asian wrap. The uses for poached chicken are not only versatile but also almost infinite.
What I like to do when I know I am going to have a busy week is to buy a couple of pounds of boneless chicken breast to poach at the beginning of the week. It is a dish you can prepare and cook when you are already cooking another meal so it is a time saver on all fronts. Next I make sure to plan out two to four meals, depending on how many people I have at home, that I can use the poached chicken as part of the recipe. Having your meat already pre-cooked for some meals can save a lot of prep time in the kitchen.
Here is how I poach my chicken:
Poached Chicken
Ingredients~
2 pounds boneless skinless chicken breast
2-4 cups low-sodium chicken broth
1 cup dry white wine (use the small bottles you can buy at the liquor store that come in a six-pack)
1½ teaspoon tarragon
1 teaspoon garlic chips
Directions~
1. Rinse chicken and place in a large skillet that has a cover.
2. Add the broth to the chicken just until the meat is barely covered.
3. Add all other ingredients
4. Bring broth to a boil then lower heat to a simmer. Cover and simmer for 15 minutes or until meat is cooked through. Do not over cook.
Makes 8 servings.
Enjoy! And Live Vibrant!
Re-posted from Sheila's Blog on TheEpochTimes.com.
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