Submitted By: Judy Galloway

Poached Chicken

Simmer skinless, boneless chicken breasts in chicken broth or veggie broth. If you choose to use canned broth, use low sodium/low salt.

Season breasts with salt and pepper and your choice of fresh herbs. Add small, short, think baby carrot sticks and fresh asparagus spears to the broth and chicken. Season to taste. Simmer with cover until tender. -a neat way to cook is to roll several spears of asparagus inside rolled up chicken breast (secure with tooth pick), and place chicken breast on top of single layer of carrots. Make sure each veggie and chicken has been seasoned with salt, pepper and herbs.

Homemade stock is much better than canned. This is low in fat and low calorie and very easy. White wine added to the stock also is good. You may want to serve with a Dijoin Mustard sauce on the side. A flavored rice side order is good with it also. You can make this plain or jazz it up (according to taste). Being from Louisiana, I always jazz it up.