How to make it

  • Start the poaching liquid: In a sauce pan bring to a simmer water, with all of the other poaching ingredients. Let simmer (not boil) for 10 minutes.
  • Poach the chicken breasts: Once the poaching liquid is fully flavored, add the chicken breasts. Continue to simmer, not boil, for 5 minutes, turn and poach 5 minutes more. Turn off the heat; cover and allow to sit for 10 minutes more.
  • Meanwhile: In a small saucepan, heat the oil and butter together. Over low heat, wilt the leeks and shallot; saute 5 minutes, then add the chicken broth. Allow to reduce by 1/2. Mix the cornstarch with the milk and add to the chicken broth, bring to a simmer and allow to thicken. If too thick, add a little broth or milk, if too thin add some more cornstarch to milk or water and add until the right consistency is reached. Turn off the heat and stir in the tarragon and grapes. Taste and adjust seasonings.
  • Remove the breast from the cooking liquid, slice and spoon the sauce over.

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