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Milk-Poached Chicken with Tarragon and Peas

I don’t love boneless, skinless chicken breasts. They rank among the ingredients that, as a recipe developer by profession, I see well enough in my work life that I would rarely — if ever — bring home in a grocery sack of my own choosing. Poaching chicken breasts in milk, however, is a very simple way to enhance the cut’s texture and flavor through tender, gentle cooking that ends with tucking it into a bed of noodles. Watch the milk carefully to ensure it never visibly simmers — the key to this recipe’s success is taking usually quick-cooking ingredients and slowing down the tempo to find their softer side.
4 Servings - food52.com
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Servings:4  | Calories:779 | Total Fat:17g  | Chol:100mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 7g
35 %
Total Carb 116g
39 %
Fiber 18g
72 %
Sugars 13g
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Cholesterol 100mg
33 %
Sodium 822mg
34 %
Protein 48g
95 %
Calories:
48% Wide egg noodles
22% Others combined
16% Boneless, skinless chicken breasts
13% Whole milk
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 large boneless, skinless chicken breasts (1 pound)
2 garlic cloves, smashed with flat side of knife
4 strips lemon zest
3 cups whole milk
Kosher salt and freshly ground black pepper
4 sprigs fresh tarragon, divided
4 cups wide egg noodles
1/2 cup sour cream
2 teaspoons Dijon mustard
2 cups frozen peas, thawed

Directions : View recipe directions on food52.com
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