Poached Chicken Breasts (Print Version)

# Ingredients:

→ For Poaching

01 - 2 boneless/skinless chicken breasts (about 500g/1.1 lb)
02 - 1 teaspoon coarse sea salt/cooking salt
03 - 1 teaspoon whole black peppercorns
04 - 6 parsley stems
05 - ½ medium lemon, cut into four pieces
06 - 3 cloves garlic, peeled and gently smashed
07 - 4-5 cups (1.25 L) filtered water

→ For Lemon Parsley Sauce

08 - 1 tablespoon unsalted butter
09 - 1 tablespoon plain/all-purpose flour
10 - 1 cup (250 ml) chicken stock
11 - 2 teaspoons lemon juice
12 - 2 tablespoons flat leaf parsley, finely chopped
13 - ¼ teaspoon black pepper, or to taste

# Instructions:

01 - Remove chicken from fridge 20 minutes before cooking
02 - Place chicken and aromatics in deep pan, cover with water by 1 cm (½ inch)
03 - Bring to gentle simmer on medium-low heat, cook covered with tilted lid for 10-15 minutes until internal temperature reaches 74°C (165°F)
04 - Remove chicken and let rest for 5 minutes before slicing diagonally
05 - Make roux with butter and flour, cook 1-2 minutes. Add stock, bring to simmer, add lemon juice
06 - Add parsley and pepper to sauce, adjust seasoning to taste

# Notes:

01 - Keep chicken covered with water throughout cooking
02 - Can be stored in fridge for 3 days
03 - Can be frozen for up to 3 months

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