Herb Poached Chicken with Zucchini & Carrots

Herb Poached Chicken with Zucchini & Carrots
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 30 min.

4 cups Swanson(R) Chicken Stock
1 cinnamon stick
2 pieces star anise
1 lb. skinless, boneless chicken breast halves
1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
2 large carrots, cut in half lengthwise and sliced (about 1 1/2 cups)
1 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh tarragon leaves
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh parsley

Directions:
Heat the stock, cinnamon stick and star anise in an 8-quart saucepot
over medium-high heat to a boil. Reduce the heat to low. Cook for 10
minutes. Discard the cinnamon stick and star anise.
Season the chicken as desired. Add the chicken to the saucepot and cook
for 5 minutes. Add the zucchini, carrots and herbs. Cook for 8 minutes
or until the chicken is cooked through and the vegetables are tender-crisp.
Divide the vegetables among 4 large shallow serving bowls. Top with the
chicken and some of the stock mixture.
Serves 4.

Kitchen Clip:
Leftover chicken makes a great addition to your favorite salad.
Received on Thu Apr 23 13:53:40 2009