Poached Chicken In Olive Oil, Garlic, And Green Peppercorn Sauce

1. 1

   Place garlic and 1/2 cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.

2. 2

   Have a cutting board and knife ready. In a large sautA pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.

3. 3

   Place the sliced pieces immediately into the olive oil mixture and stir to coat.

4. 4

   Notes.

5. 5

   Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.

6. 6

   If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.

7. 7

   We like lots of garlic and used more.

8. 8

   The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

* Per serving · 4 servings · Values may vary.

No additional tips available.