Poached Chicken Breasts in White Wine Sauce

 

Boneless, skinless chicken breasts are always a challenge. The simple truth is they dry out when you cook them.  Doesn't matter if you grill or sauté them, they are going to dry out. With one exception. If you poach them, they will be incredibly moist. Every single time.

So poaching has become my main way of cooking boneless, skinless chicken breasts. And here's my secret...it's absolutely foolproof. Bring a pot of plain water to a boil (do not add salt to the water). Drop the breasts in the pot, cover the pot and remove the pot from the heat. In just 20 minutes you will have perfectly poached chicken breasts...ready to adorn with one of the greatest white wine sauces that has ever passed my lips.

INGREDIENTS

2 skinless, boneless chicken breasts, 6 to 8 ounces each

2 tablespoons olive oil

7 ounces shiitake mushrooms

1 shallot, diced

1 clove garlic, minced

1 teaspoon capers 

1 cup white wine

1 tablespoon lemon juice

2 tablespoons heavy cream

2 tablespoons unsalted butter

Kosher salt

Fresh cracked pepper

DIRECTIONS

1. Bring a large pot of unsalted water to a rolling boil over high heat. Drop breasts into the water, cover pot and remove from heat. Let pot rest for 20 minutes.
2. Place a pan on the stovetop at medium-high heat. Add oil and heat until shimmering.
3. Add mushrooms and shallot and sauté for 5 minutes (until softened). Then add garlic and sauté for 30 seconds
4. Add white wine and lemon juice. Adjust heat to medium and simmer for 6 minutes.
5. Add butter, cream and capers. Stir until butter is melted. Season with salt and pepper to taste.
6. Remove chicken breasts from pot and divide between two plates. Spoon sauce over the chicken and serve. 

Wine pairing: Merlot