How to make it

  • Start your poaching liquid: In a skillet with a cover, combine the water (or broth), white wine, bay leaf, peppercorns, lemon slices and parsley sprigs. Bring to a simmer; cover and allow to simmer for about 10 minutes.
  • Add the chicken breasts; cover and simmer for 5 minutes, turn, simmer for 5 minutes more. Turn off the heat and allow to sit for 5 minutes (do not "boil" the breasts, that will make them dry and tough. You want barely a simmer to poach them in.)
  • Meanwhile, in a sauce pan combine the dry white wine and chicken broth. Add the lemon zest to the milk/cornstarch mixture. Once the chicken broth/wine mixture has come to a simmer, stir in the cornstarch mixture. When it has started to thicken, add the butter, capers and half of the parsley. Taste and add salt and pepper as desired. Remove the poached chicken to 4 warmed plates; spoon the sauce over; sprinkle with additional parsley and serve.

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