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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Lemon and Basil Poached Chicken Breasts
with Smoked Mozzarella & Tomato Salad

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Lemon and Basil Poached Chicken Breasts
Gourmet August 1986

Three 10- to 12-ounce whole skinless boneless chicken
breasts, halved and trimmed
6 cups chicken broth
1/3 cup fresh lemon juice
1/4 pound fresh basil including the stems, rinsed,
plus additional leaves for garnish
1 teaspoon freshly ground pepper
Smoked Mozzarella and Tomato Salad as an
accompaniment (recipe follows)

In a kettle large enough to hold the chicken breasts in one layer combine
the broth, lemon juice, 1/4 pound basil, and pepper and bring the liquid
to a boil. Add the chicken breasts and cook them, covered, over high
heat for 4 minutes. Remove the kettle from the heat and let the mixture stand, uncovered, until the liquid is cooled to room temperature. Transfer
the mixture to a bowl and let it stand, covered and chilled, for at least 3
hours and up to 24 hours to allow the flavors to develop.
Remove the chicken from the broth mixture, reserving the broth for
another use, and on a work surface, holding a knife at a 45 degree angle,
slice it thin across the grain. Arrange the chicken decoratively on a platter with the Smoked Mozzarella and Tomato Salad and garnish the dish
with the additional basil leaves. Serves 6.

Smoked Mozzarella and Tomato Salad

6 ounces smoked mozzarella, cut into 1/2-inch dice
1 1/2 pints (about 11/2 pounds) cherry tomatoes halved
1/4 cup packed fresh basil leaves, shredded
2 tablespoons white-wine vinegar
1/3 cup olive oil

In a bowl combine the mozzarella, tomatoes, and basil. In a small bowl
whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and chill it, covered, for at
least 15 minutes, and up to 6 hours. Serves 6.
 

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