Poached Chicken with Asparagus and Herbed Mayonnaise
By America's Test KitchenPublished on July 30, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
Salt and pepper 4 (6-ounce) boneless, skinless chicken breasts, trimmed1 ½ pounds asparagus, trimmed½ cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon lemon juice
Before You Begin
Asparagus spears of medium thickness work best in this recipe.
Instructions
- Bring 2 cups water and 1 tablespoon salt to boil in 12-inch skillet. Add chicken, reduce heat to medium, and simmer, covered, until chicken registers 160 degrees, 12 to 15 minutes, flipping once halfway through cooking. Transfer to platter and tent loosely with aluminum foil.
- Add asparagus to skillet, cover, and simmer until tender and bright green, about 4 minutes, redistributing once during cooking. Transfer to serving platter with chicken.
- Meanwhile, whisk mayonnaise, dill, tarragon, parsley, mustard, and lemon juice together and season with salt and pepper to taste. Spoon herbed mayonnaise over chicken and serve with asparagus.
Time
30 minutesYield
Serves 4Ingredients
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 ½ pounds asparagus, trimmed
½ cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Ingredients
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 ½ pounds asparagus, trimmed
½ cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Ingredients
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 ½ pounds asparagus, trimmed
½ cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Why This Recipe Works
Gently poaching the chicken makes it tender and juicy. Cooking the asparagus in the chicken poaching liquid infuses it with flavor.
Before You Begin
Asparagus spears of medium thickness work best in this recipe.
Instructions
- Bring 2 cups water and 1 tablespoon salt to boil in 12-inch skillet. Add chicken, reduce heat to medium, and simmer, covered, until chicken registers 160 degrees, 12 to 15 minutes, flipping once halfway through cooking. Transfer to platter and tent loosely with aluminum foil.
- Add asparagus to skillet, cover, and simmer until tender and bright green, about 4 minutes, redistributing once during cooking. Transfer to serving platter with chicken.
- Meanwhile, whisk mayonnaise, dill, tarragon, parsley, mustard, and lemon juice together and season with salt and pepper to taste. Spoon herbed mayonnaise over chicken and serve with asparagus.
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