Wayne Gisslen

Poached Chicken Breast Princesse

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Preparation info
  • portions:

    8

    portion size: ½ chicken breast, 2 fl oz 60 ml ) sauce, plus garnish
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Select a baking pan just large enough to hold the chicken breasts in a single layer. Butter the inside of the pan and sprinkle in the shallots.
  2. Season the chicken breasts with salt and pepper. Place them in the pan, presentation side (that is, the side that had the skin on) up.
  3. Sprinkle with the lemon juice and add enough chicken stock to barely cover

Per serving: Calories, 330; Protein, 37 g; Fat, 17 g (47% cal.); Cholesterol, 140 mg; Carbohydrates, 6 g; Fiber,1 g; Sodium, 140 mg.