Poached Breast of chicken
with a Green Herb Sauce

(Source: THE LONDON COOKBOOK - British cooking, page 12)

· Serves 6·



carrot, peeled and chopped


parsley sprigs

1 stick

celery, chopped


onion, peeled and quartered


chicken breasts (preferably free-range)

For the sauce

2 bunches

of fresh parsley

2 cloves

garlic, peeled

2 tablespoon

capers, rinsed
2 tablespoon lemon juice

2 bunches

of fresh mint


anchovy fillets, drained

3 tablespoons

red wine vinegar

175 ml (6 fl. oz)

good olive oil
salt and pepper for your taste

  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Put the chopped vegetables, parsley sprigs and chicken into a roasting tin and add enough water to cover the breasts completely.
  3. Cover with a sheet of foil, place it in the preheated oven and bake for 20 minutes. Remove the foil; leave the chicken to cool in its poaching liquid,
  4. To make the sauce, put all the ingredients except the olive oil into a food processor and blend together into a paste. Trickle in the olive oil, with the blade still turning quickly. Adjust the seasoning to taste.
  5. Remove the chicken from the liquid and drain. Cut each breast across on the diagonal into l cm (1/2 in) slices. Arrange the chicken on 6 plates and pour some sauce over each breast. Serve with a roasted pepper salad and the best new potatoes, scraped and not scrubbed.

This page translated into Hungarian on  \magyar_receptek\Chickenbrest.html.
Click on this underlined address to have it in Hungarian.

Need to help? (It's free and easy!)

Questions? eMail me from the first page!