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The Milk Street Cookbook

The Milk Street Cookbook - Sillo

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Milk Street Recipe

Milk-Poached Chicken with Tarragon Salsa Verde

40 minutes

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.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

$359.80 VALUE

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