Poached Chicken Breasts I Made It

Poached chicken breasts

pointsevenout 10 years ago
Recipe by Littlesponger: Poached Chicken With Tomato And Mushroom Sauce/saved
I can tell this is a light version. IMHO needs more S&P to make the dish.
My breasts must be bigger than the authors. Had to add an additional cup of water to cover tops of the breasts. I learned the hard way on another poached recipe.
That meant more sauce which I finally had to add a couple T's of cornstarch to thicken and all of the can of paste. This yielded plenty of sauce to cover a pound of pasta instead of just the 4 ounces.
Good sauce when seasoned right. Chicken was just a tad tough but not too bad. Pulled it from the sauce at 160F. Don't know why it wasn't very tender.
I would make this again given the antecedent mods. And maybe pull the chicken a little earlier, but it worked out right at 25 minutes.
I did saute the onions, garlic and 'shrooms first before adding tomato.
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frankieanne 10 years ago said:

It looks like a tasty plate of food, pso. I've never poached chicken. I don't know why. It kinda seemed like it would lack flavor. But, if you put it in a yummy sauce I guess you don't have to worry about that. There's a lot of other ingredients in this particular poaching liquid though. Did you taste the chicken on its own?

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pointsevenout 10 years ago said:

I'd have to say there was not much flavor in this chicken by itself. I've tasted poached chicken with lots of flavor and also very tender and juicy. Will have to go back and see which recipe it is.

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mommyluvs2cook 10 years ago said:

I have never poached chicken either for the same reason as you Frankie.... the ingredients in this sound good but maybe using 1/2 chicken stock in this or adding a couple cubes of bouillon would help the flavor?

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