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Ingredients Jump to Instructions ↓

  1. 4 4 boneless, skinless chicken breasts, (about 1 pound)

  2. 1/2 cup lime juice, divided

  3. 2 shallots, minced

  4. 2 1/2 tablespoons chopped fresh tarragon, divided

  5. 2 1/2 tablespoons chopped fresh cilantro, divided

  6. 1/2 teaspoon salt, divided

  7. 1/4 teaspoon freshly ground pepper

  8. 1 quart water

  9. 1/2 cup dry sherry

  10. 1 tablespoon crushed red pepper

  11. 3 bay leaves

Instructions Jump to Ingredients ↑

  1. Place chicken in a shallow nonaluminum dish and add 1/4 cup lime juice. Toss lightly, cover and marinate for 30 minutes in the refrigerator. Drain and reserve the marinade. Combine shallots, 1 1/2 teaspoons tarragon, 1 1/2 teaspoons cilantro, 1/4 teaspoon salt and black pepper in a small bowl. Spread 2 teaspoons of the mixture at the base of each chicken breast and roll up. Using two pieces of butcher’s string, one running horizontally and one vertically, tie each breast into a package. Combine water, the remaining 1/4 cup lime juice, 2 tablespoons tarragon, 2 tablespoons cilantro, 1/4 teaspoon salt, reserved marinade, sherry, crushed red pepper and bay leaves in a large high-sided skillet. Bring to a boil, reduce heat to low, add the chicken, cover and poach gently until no longer pink inside, 20 to 25 minutes.

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