Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Arugula - (packed), washed well, And spun dry

  2. 1/3 cup 78ml Pine nuts - toasted, cooled

  3. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 teaspoon 5ml Garlic clove - chopped (large)

  6. 3 tablespoons 45ml Olive oil

  7. 1/4 cup 59ml Hot water - plus additional, If desired

  8. 3 cups 711ml Chicken broth

  9. 2 cups 474ml Water

  10. 6 Boneless skinless chicken breasts halves - (abt 2 1/4 lbs)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4-inch thick. Serve with sauce. This recipe yields 6 servings.


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