Poached Chicken Breast with Green Sauce recipe

• 6 chicken breasts, split in half and boned
• 2 medium leeks cut into 1/2 inch slices
• 1 bay leaf
• salt
• 4 peppercorns
• 3 tablespoon lemon juice, green sauce, tomato slices, radishes or red pepper for garnish

In a large saucepan put the chicken breasts, cover with leeks, bay leaf, salt and peppercorns, lemon juice, and enough cold water or chicken broth to cover.

Bring water to a boil over high heat then reduce heat to moderate and poach for 10-15 minutes until chicken has lost it's pink color.

Remove from heat and let cool in poaching liquid, with a slotted spoon remove the chicken and leeks and arrange on a platter ( save liquid as a stock) pour green sauce over chicken. Garnish and serve at room temp.

GREEN SAUCE (COMBINE ALL IN FOOD PROCESSOR)

• 1 cup flat parsley, 1/2 cup fresh basil, 1 garlic clove.
• 1 tablespoon drained capers, 3 French gherkin pickles,
• 1 celery rib cut up, 1/2 cup olive oil, 1 tablespoon red vinegar, 1-2 tablespoon fresh lemon juice and 2-4 tablespoon chicken stock.

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