INGREDIENTS
FOR THE CHICKEN
4 c. water
1 tbsp. kosher salt
2 boneless skinless chicken breasts (about 1 ¼ lb.
FOR THE NUTMEG GRAVY
1 tbsp. butter
1/4 tsp. kosher salt
1/4 tsp. freshly grou
1/4 tsp. freshly grated nutmeg
1 tbsp. all-purpose flour
1/4 c. white wine
1/4 c. heavy cream
1/4 c. water
1 tsp. fresh thyme leaves
Crushed red pepper flakes, for garnish
Lemon zest, for garnish
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
- In a large pot, stir together water and salt. Add chicken and cover with a lid. (Optionally, let marinate for 30 minutes for a more seasoned tasting poached chicken.)
- Place the pot with chicken over medium heat, and bring to a bare simmer. Reduce heat to lowest possible setting and let simmer for 3 to 4 more minutes. Turn off the heat, keep lidded, and allow chicken to cook in residual heat until internal temperature reaches 165°, about 5 to 10 minutes depending on breast size. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, make the cream sauce: In a small saucepan over medium heat, melt butter with salt, pepper, and nutmeg. Whisk in flour and cook until golden, 1 minute. Slowly whisk in wine while stirring and bring to a simmer. Cook until wine has reduced, about 2 minutes, then gradually stir in cream, water, and thyme and simmer until bubbly and thickened, 3 to 4 minutes.
- Slice and serve chicken with cream sauce. Garnish with red pepper flakes and lemon zest, if desired.
How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
