Milk-Poached Chicken Breasts with Young Vegetables

By Florence Fabricant

Total Time
1½ hours
Rating
4(24)
Comments
Read comments

The light, herbal freshness that enlivened many of our grüner veltliners suggested a dish with a certain freshly picked delicacy, one that might satisfy on a soft summer evening. Not firing up the grill or the oven is an extra bonus.The idea is to poach chicken breasts gently in milk — “gently” is operative here — then serve them in a soup that has captured the flavors of vegetables. Baby carrots, potatoes, tiny onions and, for the wine, some peas (an ingredient we mentioned often during the tasting) make for a pretty plate. And, according to my granddaughters, ages 7 and 9, a delicious one, too.

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Ingredients

Yield:6 servings

    For the Milk-poached Chicken Breasts With Young Vegetables

    • 6skinless, boneless chicken breast halves (about 2 pounds total)
    • Salt
    • freshly ground white pepper
    • 4garlic cloves, slivered
    • 3cups whole milk
    • 1pound baby Yukon Gold potatoes, peeled and halved
    • 18baby carrots, peeled, ½-inch of stem left on
    • 24tiny pearl onions, blanched and peeled
    • ½pound sugar snap peas
    • 6tablespoons crème fraîche
    • Fleur de sel
    • ¼cup minced chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

528 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 69 grams protein; 1361 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Milk-poached Chicken Breasts With Young Vegetables

    1. Step 1

      Season chicken with salt and pepper. Place in sauté pan to hold them closely in single layer. Scatter with garlic. Add milk. Bring to a very gentle simmer and cook, turning a few times, 18 minutes. Never let milk boil at any time or it will curdle. Remove chicken to a platter, tent with foil.

    2. Step 2

      Add potatoes to milk in pan. Simmer gently 15 minutes. Add carrots. Simmer until potatoes are tender, another 15 minutes or so. Add onions and peas. Simmer 3 minutes. Remove from heat. Whisk in crème fraîche. Season milk with salt and pepper as needed. Dish can be set aside up to 45 minutes, then reheated.

    3. Step 3

      Slice each chicken breast half across in three pieces, each about an inch wide. Return chicken to pan and bring to slow simmer just enough to reheat dish. Arrange chicken pieces and vegetables in 6 shallow soup plates. Ladle in milk sauce. Sprinkle chicken with fleur de sel and chives. Serve.

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Ratings

4 out of 5
24 user ratings
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Comments

Debra

Lovely dish. Moist, almost rich, chicken milky goodness. Soothing, sweet vegetables were tender and perfect with the chicken. Made as written, we enjoyed the combination and will make again. Do not leave the milk; it will fool you and rise up the sides of the pot like mad.

Bonnie Edwards

This is a delicious dish… the breasts are so tender. It’s a winner!

Debra

Lovely dish. Moist, almost rich, chicken milky goodness. Soothing, sweet vegetables were tender and perfect with the chicken. Made as written, we enjoyed the combination and will make again. Do not leave the milk; it will fool you and rise up the sides of the pot like mad.

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