翡翠釀雞胸

Many people do not have good impression on chicken breast, since most of the time the meat is overcooked and loses its tenderness, especially during baking or pan-frying. The problem can easily be avoided by poaching, one of the moist heating methods that allows easy access to the meat to check internal temperature.

Poaching is usually done by using a small amount of liquid that is hot but not boiling. The temperature is set to about 71'C to 82'C (160'F to 180'F). In order to cook the meat throughly, cover the meat with greased parchment paper, or a pot lid if you want to save some work. However, using a pot lid creates steaming effects that will shorten the cooking time and should be noted.

How can you tell when the chicken is done? The best way is to use a cooking thermometer and if the thickest part of the meat reads 175'F you can turn of the heat. Using other methods, including experience, will usually ruin the meat.

The stuffed spinach and pine nuts match the chicken perfectly, and they provide extra juice and oil to keep the meat moist. the vegetables provide good source of vitamins and minerals that help keeping your heart in good condition!

Ingredients
Chicken Breasts, boneless, 2
Shallots, 30g
Butter, 60g
Flour, 20g
Chicken Stock, 250ml
White Wine, 100ml
35% Cream, 100ml
Tarragon, fresh, 5 sprigs
Spice Bag (parsley stalks, thyme, bay leaf, crushed black peppercorns)

Spinach, 1 bunch
Garlic, 1 clove
Olive Oil, 30ml
Pine Nuts, toasted, 30g
Salt and pepper to taste

Procedure
1. Heat olive oil in a saute pan, then add garlic and pine nuts.
2. Add spinach and cook for 45 seconds until it becomes soft.
3. Season with salt and pepper.
4. Let the spinach cool off. If you want to prepare this ahead of time, put it to the fridge.
5. Use a sharp knife and open a pocket in the chicken breast.
6. Season the chicken with salt and pepper.
7. After the spinach is cooled off, squeeze out excess liquid and stuff it to the chicken breast. Pack it tight but do not break the pocket.
8. Secure with a wooden skewer.
9. Melt 30g of butter in saute pan and add the breast, skin side down.
10. Remove chicken breast and excess oil when the skin is lightly browned.
11. Turn down the heat and add shallots. Cook for a few minutes and do not brown the shallots.
12. Add white wine, stock, spice bag, and chicken breast (this time skin side up).
13. Cover with buttered parchment paper (or a lid).
14. Bring the liquid to a boil then reduce the temperature to poach the chicken. Check the internal temperature of the thickest part of the meat, if it reaches 175'F then turn off the heat and remove it from the pan. Set the meat aside.
15. To make the sauce, add cream to the liquid and stir well.
16. Turn on the heat and bring the mixture to boil.
17. Dissolve flour in cold water, then add it to the boiling liquid. Turn down the heat and keep stirring.
18. Taste test the sauce and adjust the consistency as needed.
19. Add freshly chopped tarragon and turn off the heat.
20. Remove the skillet and the skin from the chicken breast.
21. Slice thickly and plate the meat.
22. Serve with the finished sauce.