Poached Chicken Breasts With Lemon Vinaigrette

Ingredients

6 to 8 stems fresh tarragon, leaves reserved for vinaigrette

4 sprigs fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

1 cup sherry

1 celery stalk, roughly chopped

1/2 white onion, coarsely chopped

2 boneless, skinless chicken breasts, split in half

Coarse salt and freshly ground pepper

Lemon Vinaigrette to Make 3/4 Cup

Preparation

Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Place bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.

Season chicken breasts on both sides with salt and pepper. Add to the gently simmering liquid, and cook until firm and juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.

Remove chicken from poaching liquid, and arrange on serving plates. Drizzle with lemon vinaigrette.