Cold Poached Chicken Breast with Watercress Sauce

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             FOOD FUNNY
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Here's a lesson in kitchen chemistry from Rosemary Zwick:

How come when you mix water and flour together you get glue, and then
you add eggs and sugar and you get cake? Where did the glue go? You know
darned well where it went! That's what makes the cake stick to your thighs!

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             TODAY'S RECIPE
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What little cooking there is to be done in this recipe can be done in
advance, allowing busy cooks to catch up on their naps.

Cold Poached Chicken Breast with Watercress Sauce

1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs (15 ml) dried
4 to 6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) chopped watercress*
3/4 cups (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 shallot, chopped
Salt and ground white pepper to taste

*You can substitute spinach, basil, parsley, arugula, sorrel, or any combination of these

Combine the onion, garlic, and the rosemary in a saucepan along with
enough water to cover the chicken breasts, and bring to a boil. Simmer
over low heat for 5 minutes, then add the chicken breasts. Simmer for 5
minutes, then remove from the heat. Allow to sit in the poaching liquid
for 10 minutes, then place the pan in the refrigerator, complete with
the poaching liquid. Allow to chill for 2 to 3 hours.

For the sauce, combine the watercress, mayonnaise, sour cream, shallot,
salt, and pepper in a food processor or electric blender and puree until
smooth. To serve, remove the breasts from the poaching liquid and drain
on paper towels. Place a dollop of the sauce on top of each breast, and
put the rest of the sauce in a bowl for diners to serve themselves.
Serves 4 to 6.
Received on Thu Aug 7 22:39:44 2008