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Milk-Poached Chicken with Tarragon Salsa Verde
We love the Italian trick of gently simmering pork and chicken breasts in milk, not water, to produce meat that is tender and succulent. Before poaching, we pounded the breasts until they were ½ inch thick, which keeps the cooking quick and even. If your chicken breasts have tenderloins attached, remove them before pounding; they can be reserved for another use, such as stir-frying. While the chicken rests, make a simple tarragon sauce in the food processor to add both flavor and color. Serve with buttered egg noodles, boiled potatoes or toasted pearl couscous tossed with fruity extra-virgin olive oil and lemon.
8- to 10-ounce boneless, skinless chicken breasts, pounded ½ inch thick
Kosher salt and ground black pepper
01Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, combine the milk, tarragon sprigs, garlic, butter, peppercorns and 2 teaspoons salt. Bring to a simmer, stirring, then reduce to low and add the chicken in an even layer, submerging them. Cover and cook, adjusting the heat to maintain a gentle simmer (only a few bubbles), until the breasts are opaque throughout, 18 to 24 minutes, flipping them halfway through.
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