"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Poached Chicken with Curried Lemon Grass Cream

I made this recipe in my Culinary Arts class at George Brown. When I looked at the recipe I didn’t think I would like it. Much to my surprise and delight the sauce was so good I wanted to bathe in it. I have made this recipe several times for friends and the response is always the same, amazing! Since then I have made some small adjustments to the original recipe. I think it’s even better. If you are looking for a special meal that is sure to impress, you will be pleased with this one.
Here’s my recipe.

The Ingredients

2 large Double chicken Breasts, cut in 2, bone in, skinless
2 oz Butter, salted
2 Shallots minced finely
16 oz Chicken stock * see recipe on website or use a good quality store bought one
8 oz White wine
2 stems Lemon grass, cut in half, bruise with the back of a knife this releases the oils and the fragrance

The Sauce

8 oz Poaching liquid (reserved from poaching chicken)
16 oz Bechamel sauce -a simple roux with heavy cream * see recipe on website
8 oz Heavy cream 35%
Pinch Cayenne pepper
½ tsp Salt
1 tsp Ground or fresh ginger
1 tsp Thai curry paste
10 White peppercorns , ground

The Method

Season a large sauté pan by rubbing with butter
Sprinkle with shallots, lemon grass and ginger
Season the chicken breasts with salt and white pepper
Place them in the pan presentation side down (skin side down)
Cover with chicken stock & wine to just cover the chicken
Bring the liquid to a boil over medium heat
Reduce to a simmer and poach for 8-10 minutes – until juices run clear or reaches an internal temperature of 185F
Remove chicken breasts from liquid, cover with foil to keep warm
Reduce poaching liquid to about 50% or 8 ozs
Add the béchamel and cayenne
Return to a simmer and cook for 5-7 minutes
Adjust seasoning

To Serve

Pour some sauce over the bottom of a serving dish
Add reserved chicken breasts, top with more sauce
Serve remaining sauce on the side
Serve with rice, and steamed asparagus or other seasonal greens
Serves 4

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