Recipe: Poached Chicken Breasts with Lemon-and-Herb Mayonnaise

Poached Chicken Breasts with Lemon-and-Herb Mayonnaise
Source: the California Culinary Academy
Servings: 4

3 cups defatted Chicken Stock
2 tablespoons grated lemon rind
1 tablespoon low-sodium soy or tamari sauce
4 boneless skinless chicken breast halves
1 cup low-calorie mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh tarragon
minced chives and lemon slices -- for garnish

In a large, shallow skillet over medium-high heat, bring to a boil chicken stock, half the lemon rind, and soy sauce. Lower heat to simmer.

Add chicken breasts, cover, and poach for 10 minutes. Remove from poaching liquid and chill if desired.

In a small bowl combine mayonnaise, lemon juice, remaining lemon rind, chives, mustard, and tarragon. Chill until ready to serve.

Serve each half breast with a generous dollop of lemon mayonnaise on top. Garnish with minced chives and a slice of lemon.

NOTES : Chicken takes well to poaching, as long as it is not overcooked. In this recipe the soy sauce and lemon permeate the chicken breasts, and the resulting flavor melds with the tart mayonnaise. Use low-calorie mayonnaise, available in most supermarkets, to reduce the calories, fat, and cholesterol in this dish.