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CR1S · Adapted

354 cooked it

Poached Chicken Breast with Herb Butter Sauce

Name: Poached Chicken Breast with Herb Butter Sauce
Cook time: 35 min
Total time: 35 min
Yield: 2 portions
Cuisine: French
Ingredients: 400 g chicken breast; 800 ml water or chicken stock; 100 ml white wine; 1 pcs onion; 1 pcs carrot; 2 sprigs fresh thyme; 3 sprigs fresh parsley; 1 pcs bay leaf; 5 g salt; 2 g black pepper; 50 g butter; 1 tbsp fresh tarragon or dill; 1 tbsp lemon juice

French cuisine

Contains allergens

Milk

Auto-detected — always check product labels

CR1S halves the time

70 minCR1S: 35 min

⏱ 35 min👤 2 portions🔥 380 kcal★★★★★Easy

Energy / portion380 kcal · 1 590 kJ

PROTEIN

42г

FAT

22г

CARBS

2г

Tender, juicy chicken breast gently poached in herb-infused broth, finished with a silky herb butter sauce. A classic French-inspired preparation that showcases the delicate flavor of quality chicken.

gluten-freehigh-protein

Ingredients

chicken breast400 g

water or chicken stock800 ml

white wine100 ml

onion1 pcs

carrot1 pcs

fresh thyme2 sprigs

fresh parsley3 sprigs

bay leaf1 pcs

salt5 g

black pepper2 g

butter50 g

fresh tarragon or dill1 tbsp

lemon juice1 tbsp

Steps

Pour cold water or stock into the bowl. Add onion, carrot, thyme, parsley, bay leaf, and salt. Install the stirring attachment and lid.

💡 Cold water prevents chicken from becoming rubbery; gentle poaching preserves tenderness.

On the touchscreen: tap Manual mode. Set temperature to 95°C, speed 1, time 5 minutes. Press the knob once to start and bring the broth to a simmer.

GastroLab:Touchscreen: Manual → Set Temp 95°C → Set Speed 1 → Set Time 5 min → Press knob to start.

⏱ 5 min💡 The stirring attachment ensures even heat distribution and the vegetables infuse the broth evenly.

After the beep, the device will pause. Carefully place the chicken breast pieces into the simmering broth (they should be mostly submerged). Do not remove the stirring attachment—it will gently move around the chicken without damaging it.

GastroLab:Open the lid and gently place chicken pieces into the hot broth. Replace the lid immediately.

💡 Chicken added to simmering liquid cooks evenly; the stirring attachment keeps broth circulating around the meat.

On the touchscreen: tap Manual mode. Set temperature to 95°C, speed 1, time 15 minutes. Press the knob once to continue cooking.

GastroLab:Touchscreen: Manual → Set Temp 95°C → Set Speed 1 → Set Time 15 min → Press knob to start.

⏱ 15 min💡 At 95°C for 15 minutes, 200g chicken pieces will reach safe internal temperature (75°C+) and remain juicy.

After the beep, carefully remove the chicken breasts with a slotted spoon and place them on a warm plate. Strain the poaching liquid through a fine sieve into a separate bowl, reserving 200ml of liquid. Discard the vegetable solids and aromatics.

💡 Reserve the broth to finish the sauce; the strained liquid is pure, herb-infused stock.

Install the stirring attachment. Pour 200ml of reserved poaching liquid back into the bowl. On the touchscreen: tap Manual mode. Set temperature to 70°C, speed 1, time 3 minutes. Press the knob to start gently warming the liquid.

GastroLab:Touchscreen: Manual → Set Temp 70°C → Set Speed 1 → Set Time 3 min → Press knob to start.

⏱ 3 min💡 This gentle warming prepares the liquid for mounting with cold butter, which will create an emulsified sauce.

After the beep, increase the temperature to 80°C and set time for 2 minutes. As the device heats, gradually add the cold butter cubes one at a time with the stirring attachment running. Add fresh tarragon or dill, and squeeze of lemon juice.

GastroLab:

Touchscreen: Manual → Set Temp 80°C → Set Speed 1 → Set Time 2 min → Press knob to start. Add butter cubes gradually as the sauce gently warms.

⏱ 2 min💡 The cold butter creates an emulsified, glossy sauce when whisked into warm liquid; do not exceed 80°C or the sauce will break.

Season the herb sauce with freshly ground black pepper and a pinch of salt to taste. Spoon the warm herb butter sauce over the poached chicken breasts on the serving plate.

💡 A silky herb butter sauce transforms simple poached chicken into an elegant dish worthy of the finest table.

Chef's note: Serve alongside steamed vegetables, new potatoes, or a crisp green salad. The poaching liquid can be frozen and used as a base for future soups or sauces. This is a classic French technique (poulet poché à l'estragon) that highlights the delicate flavor of quality chicken without any browning or grilling.

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