Milk-Poached Chicken Breasts with Young Vegetables Recipe

Name: Milk-Poached Chicken Breasts with Young Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless chicken breast halves (about 2 pounds total); Salt; freshly ground white pepper; 4 garlic cloves, slivered; 3 cups whole milk; 1 pound baby Yukon Gold potatoes, peeled and halved; 18 baby carrots, peeled, 1/2-inch of stem left on; 24 tiny pearl onions, blanched and peeled; 1/2 pound sugar snap peas; 6 tablespoons creme fraiche; Fleur de sel; 1/4 cup minced chives

Servings: persons

6 skinless, boneless chicken breast halves (about 2 pounds total)
Salt
freshly ground white pepper
4 garlic cloves, slivered
3 cups whole milk
1 pound baby Yukon Gold potatoes, peeled and halved
18 baby carrots, peeled, 1/2-inch of stem left on
24 tiny pearl onions, blanched and peeled
1/2 pound sugar snap peas
6 tablespoons creme fraiche
Fleur de sel
1/4 cup minced chives

1
Season chicken with salt and pepper.
2
Place in saute pan to hold them closely in single layer.
3
Scatter with garlic.
4
Add milk.
5
Bring to a very gentle simmer and cook, turning a few times, 18 minutes.
6
Never let milk boil at any time or it will curdle.
7
Remove chicken to a platter, tent with foil.
8
Add potatoes to milk in pan.
9
Simmer gently 15 minutes.
10
Add carrots.
11
Simmer until potatoes are tender, another 15 minutes or so.
12
Add onions and peas.
13
Simmer 3 minutes.
14
Remove from heat.
15
Whisk in creme fraiche.
16
Season milk with salt and pepper as needed.
17
Dish can be set aside up to 45 minutes, then reheated.
18
Slice each chicken breast half across in three pieces, each about an inch wide.
19
Return chicken to pan and bring to slow simmer just enough to reheat dish.
20
Arrange chicken pieces and vegetables in 6 shallow soup plates.
21
Ladle in milk sauce.
22
Sprinkle chicken with fleur de sel and chives.
23
Serve.

1240

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 skinless, boneless chicken breast halves (about 2 pounds total), Salt, freshly ground white pepper, 4 garlic cloves, slivered, and more.

Yes, Milk-Poached Chicken Breasts with Young Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Milk-Poached Chicken Breasts with Young Vegetables

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