Poached Chicken with Mustard Hollandaise 2 scallions, finely chopped 1 sprig fresh tarragon, finely chopped, or 1 tsp (5 ml) dried tarragon Juice of 1 lemon 1 cup (250 ml) water 4 to 6 skinless, boneless chicken breast halves Salt and freshly ground pepper to taste 1 recipe low-fat mustard hollandaise sauce (see below)
Combine the scallions, tarragon, lemon juice, and water in a skillet large enough to hold the chicken breasts in a single layer. Season the chicken with salt and pepper. Bring the water to a boil and add the chicken breasts. Add enough water to barely cover the chicken and return to the boil. Immediately reduce the heat to a simmer and cook covered for 15 to 20 minutes, until the chicken is firm to the touch. Remove the chicken breasts with a slotted spoon and spoon the hollandaise over each portion. Reserve the poaching liquid to make the hollandaise. Serve the remaining hollandaise on the side for diners to help themselves. Serves 4 to 6. Low-Fat Mustard Hollandaise Sauce 4 Tbs (60 ml) lemon juice 3/4 cups reserved poaching liquid (see above) or chicken broth 1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole eggs) 2 Tbs (30 ml) butter, melted 1 Tbs (15 ml) Dijon mustard Salt and cayenne pepper to taste Combine the lemon juice and the reserved poaching liquid in a small saucepan and boil until it is reduced to about 1/2 cup (125 ml). Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat. Slowly add the hot broth mixture, beating constantly, until the egg substitute thickens, about 3 minutes. Be careful not to overheat and curdle the egg mixture. When the sauce is the consistency of melted ice cream, whisk in the butter, mustard, and salt and cayenne. This produces a thin hollandaise which will thicken slightly as it cools. Makes about 1 cup (250 ml). No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1595 - Release Date: 8/6/2008 8:23 AM [Non-text portions of this message have been removed]
