Cold Poached Chicken Breasts with Watercress Sauce

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The young man entered the ice cream parlor and asked, "What kinds of ice cream do you have?"

"Vanilla, chocolate, strawberry," the girl wheezed as she spoke, patted her chest and seemed unable to continue.

"You got laryngitis?" the young man asked sympathetically.

"Nope," she whispered, "just vanilla, chocolate and strawberry."

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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 beauty sleep.

Cold Poached Chicken Breasts 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*
1 1/2 cups (375 ml) plain yogurt
1 shallot, chopped
Salt and freshly ground pepper to taste

*You may 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, yogurt, 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 Wed Jan 28 18:35:01 2009