Thursday, February 25, 2010

Whole-Grain Mustard Tarragon Chicken

Leaves from 4 large sprigs of tarragon, stems reserved
2 quarts chicken or vegetable broth (may substitute low-sodium broth)
4 boneless, skinless chicken breast halves (4 to 5 ounces each), flattened to 1/2 -inch thick
1 teaspoon whole-grain mustard
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
3 cups salad greens

Place the tarragon stems and broth in a large saucepan over high heat. Bring to a boil. Reduce the heat to medium-low so the broth is barely bubbling. Add the chicken and gently poach for about 15 minutes or until firm to the touch and cooked through. Transfer the chicken to a cutting board and let it cool briefly before cutting into thin diagonal strips.

Meanwhile, prepare the dressing. A mini-blender is preferable: coarsely chop the tarragon leaves and puree with the mustard, lemon juice, oil and salt and pepper to taste. Or chop the tarragon finely and whisk in a small bowl with the other dressing ingredients.

Divide the salad greens among individual plates. Fan the chicken slices on top of the greens and drizzle with the dressing. Serve immediately.

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