Poached Chicken Breast with Raw Seasonal Vegetables

Name: Poached Chicken Breast with Raw Seasonal Vegetables (Blanc de volaille poché aux crudités de saison)
Cuisine: Swiss
Ingredients: 100 g (4 oz) carrots, peeled; 100 g (4 oz) courgettes, trimmed; 100 g (4 oz) raw beetroot peeled; 100 g (4 oz) yellow pepper, trimmed; 100 g (4 oz) celery, trimmed; 100 g (4 oz) radishes, trimmed; 4 chicken breasts, about 150 g (5 oz) each, skinned and well trimmed; 60 ml (4 tbsp) chives, cut in 1.25cm (½ in) lengths; salt and freshly ground pepper; salt and freshly ground pepper; 100 ml (4 fl. oz) reduced white chicken stock; 30 ml (2 tbsp) tarragon vinegar; 10 ml (2 tsp) French mustard

Blanc de volaille poché aux crudités de saison

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

A yoghurt dressing can be used for the chicken instead of the suggested sauce.

Ingredients

100 g (4 oz) carrots, peeled
100 g (4

Europe
Switzerland
France
Main course
Gluten-free
Low carb
Low fat
High protein
Keto
Low calorie

Method

Cut all the vegetables into very fine julienne strips (or coarsely grate them). Keep each vegetable separate.
Season the chicken breasts with salt and pepper, then poach them in the chicken stock for 4-5 minutes.
Remove the breasts from the stock and cool. Reduce the stock to 100ml (4 fl. oz), then whisk in the vinegar and mustard to make the sauce.