Cold Chicken Breast w/ Watercress Sauce
This is a great summer recipe, but be smart.... do the work in advance and then catch a nice nap.
List of Ingredients
1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs (15 ml) dried
4 to 6 skinless, boneless chicken breast halves
1+1/2 cups (375 ml) chopped watercress*
3/4 cups (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 shallot, chopped
Salt and ground white pepper to taste
*You may substitute spinach, basil, parsley, arugula, sorrel, or any
combination of these.Recipe
Combine the onion, garlic, and the rosemary in a saucepan along with enough water to cover the chicken breasts, and bring to a boil.
Simmer over low heat for 5 minutes, then add the chicken breasts.
Simmer for 5 minutes, then remove from the heat. Allow to sit in the poaching liquid for 10 minutes, then place the pan in the refrigerator, complete with the poaching liquid. Allow to chill for 2 to 3 hours.
For the sauce, combine the watercress, mayonnaise, sour cream, shallot, salt, and pepper in a food processor or electric blender and puree until smooth. To serve, remove the breasts from the poaching liquid and drain on paper towels. Place a dollop of the sauce on top of each breast, and put the rest of the sauce in a bowl for diners to
serve themselves. Serves 4 to 6.
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