Perfect Poached Chicken Breasts for Two

By lorik

Ingredients

• Parsley Sauce with Cornichons and Capers:
• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• 1/4 cup soy sauce
• 2 tablespoons salt
• 1 tablespoon sugar
• 3 garlic cloves, smashed and peeled
• 6 tablespoons minced cornichons plus 1 teaspoon brine
• 3/4 cup minced fresh parsley
• 1/2 cup extra-virgin olive oil
• 2 scallions, minced
• 1/4 cup capers, rinsed and chopped coarse
• 1/4 teaspoon pepper
• Pinch table salt
• Cumin-Cilantro Yogurt Sauce:
• 2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes
• 1/2 cup plain whole-milk yogurt
• 1/3 cup water
• 1 teaspoon lime juice
• Salt and pepper
• 2 tablespoons chopped fresh cilantro

Details

Servings 2
Adapted from cooksillustrated.com

Preparation

Step 1

1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick. Whisk 2 quarts water, soy sauce, salt, sugar, and garlic in large saucepan until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.

2. Heat pan over medium-low heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pan, remove from burner, and let stand until meat registers 160 degrees, 12 to 17 minutes.

3. Transfer breasts to carving board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into 1/4-inch-thick slices, transfer to serving platter or individual plates, and serve.

Parsley Sauce with Cornichons and Capers:
Mix all ingredients in bowl and serve with chicken.

Cumin-Cilantro Yogurt Sauce:
Heat 1 tablespoon oil in small skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Remove from heat and whisk in yogurt, water, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste and cover to keep warm. Stir in cilantro just before serving.