Quote:
Originally Posted by Replaced_Texan
Poach the chicken, and then tear it into chunks (save the broth for soup later on down the line). Put the chicken in the fridge covered.
Make a sauce to put on top of the chicken. Refrigerate.
When it's time to put everything out, mix the sauce and the chicken.
My favorite is a green sauce with parsley, anchovies, capers and olive oil, but I'll have to get the recipe from my mom. I think she's probably served that particular dish at a few dozen different parties because it's so easy to do ahead of time. Unless you know about the anchovies ahead of time, you'd have no idea they were there.
I'm helping her out with a party she's hosting tomorrow. I'll ask her for a copy of the recipe.
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It's as good as I remember. I had some last night, and I went over to her house at lunch to have some more for lunch. Here's the recipe.
1/4 cup chopped flat leaf parsley
1/4 cup fineley chopped drained capers
2 tablespoons finely chopped onion
1 2-ounce can anchovy fillets, drained and chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
Salt
2 cups chicken broth
1 1/2 pounds boned and skinned chicken breasts
In a bowl, whisk togehter the parsley, capers, onions, anchovies, garlic, mustard and lemon juice. Stir in the olive oil and salt. (I chop the parsley, onion, and garlic together in the food processor first. Then use the bowl of that for mixing the rest of the ingredients.)
Cover and let stand at room temperature for one hour, or refrigerate for up to 1 week. Stir and taste for seasoning before using.
In a medium saucepan, bring the chicken brother to a simmer. Add chicken breasts, cover and simmer, turning once, until the chicken is just cooked through, about 5 minutes.
Drain the chicken (saving the broth to make chicken soup with later!!) and cut into thin crosswise slices. Arrange on a platter. Drizzle with the sauce and serve.
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