Poaching chicken cutlets keeps them very soft and moist. They become the perfect foil for any sauce you choose. For this recipe, I chose to make a pure roasted pepper puree-just seasoned with salt, pepper and lemon juice. Capers and olives give it an extra flavor boost. This recipe is a perfect addition to a Summer buffet lunch or supper.
Note: The key to poaching chicken (or fish for that matter) is to make sure that the water barely moves. You bring your cooking liquid to a boil and then reduce it to a very slow simmer-hardly any bubbles at all. While your chicken or fish is poaching-you should smell nothing.
Prep time: 30-45 minutes
Poached Chicken Cutlets with Roasted Red Pepper Sauce
By Published: August 7, 2014
Yield:
- 8 Servings
Ingredients
- 8 large chicken cutlets fingers (tenders) removed
- 4 cups Fresh/Boxed Low Salt Chicken Broth
- 6 large red peppers roasted (skin and seeds removed)
- 1 small Lemon juiced
- Salt and Freshly Ground White Pepper to taste
- 1 large green/red lettuce
- 1 cup Capers drained and rinsed
- 1 cup pitted Kalamata Olives
- 1/2 cup Italian parsley rinsed and coarsely chopped
Equipment
- 1 large skillet
- 1 electric food processor steel knife inserted
- 1 medium mixing bowl
Directions
- Rinse cutlets and trim them neatly. Arrange cutlets in skillet so that they barely overlap. Pour chicken broth over them. They should be three quarters covered with liquid. Bring broth to a boil over medium flame and quickly reduce to a low simmer. Simmer cutlets about eight minutes on one side before turning them over and poaching them another four minutes. Allow cutlets to cool in the broth.
- While cutlets are cooling, puree roasted peppers in processor until they are very smooth. Scrape puree out of processor into a mixing bowl and season with salt, pepper and lemon juice to taste.
- Remove cooled cutlets from liquid. Cut them into thirds on the bias. Cover slices with a damp paper towel.
- Rinse and dry lettuce well. Line a serving platter with lettuce leaves. Arrange chicken slices attractively on top of lettuce. Spoon a little red pepper puree over each chicken slice. Serve remaining sauce on the side. Scatter capers, olives and chopped parsley over the top. Serve at room temperature.
- Note: Don't forget about the chicken fingers. If you decide to poach them-poach them separately from the breasts as they will take much less time. I like to marinate them in some salad dressing , coat them in crumbs and either fry or bake them. They make a great snack!
