Parslied Bread Sauce with Poached Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 white or yellow onion
- 1 pint milk
- 20 whole cloves
- 5 whole peppercorns
- 1/4 tsp freshly grated nutmeg
- about 3/4 cup freshly made white breadcrumbs
- 1 Tbsp butter
- 2 Tbsp heavy cream
- salt and white pepper to taste
- 1/2 cup parsley leaves, very finely minced
Instructions
- To poach the chicken, put the breasts in a saucepan and cover with cold water. Bring the water to a boil over medium heat, and let simmer gently for 3 minutes. Take off the heat, cover rightly, and let sit for 30 minutes. Then drain the chicken, and chill, or, if using right away, slice on the diagonal into several slices each.
- Peel and halve the onion, and insert the cloves in the cut side of each half.
- Put the milk in a saucepan along with the onion, peppercorns, and nutmeg. Bring the milk to a boil over medium heat, and then take off the heat and let sit, covered, for 30 minutes.
- Strain the milk and put into a fresh saucepan. Turn on the heat to medium and reheat the sauce, stirring constantly, while adding the breadcrumbs. Stir or whisk until the sauce thickens and comes to a boil. The minute it is thick whisk in the butter, cream and parsley. Add salt and white pepper to taste, and serve right away.
Notes
To make fresh breadcrumbs, cut the crusts off a few slices of white bread, and put them in a food processor. Process until you get fine, fluffy, crumbs.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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