Poached Chicken Breasts with Mushrooms and Rice

Poached Chicken Breasts with Mushrooms and Rice

 What going to make this chicken breast really juicy is putting the chicken breast into a brine of sea salt and ice cold water for a 30 minutes but no longer than 3 hours then you’re going to remove it and add it to your poaching liquid to cook it.
What going to make this chicken breast really juicy is putting the chicken breast into a brine of sea salt and ice cold water for a 30 minutes but no longer than 3 hours then you’re going to remove it and add it to your poaching liquid to cook it. | Source

Poached Chicken Breasts with Mushrooms and Rice

The other day I was spending time with my father and he was talking about how much he loves chicken breast but when it is dry it is very hard for him swallow it, he went on to tell me that when he was younger that he did not have a problem eating or swallowing chicken breast so I decided to poach him some chicken breast that is going to be juicy with every bite he takes.

What going to make this chicken breast really juicy is putting the chicken breast into a brine of sea salt and ice cold water for a 30 minutes but no longer than 3 hours then you’re going to remove it and add it to your poaching liquid to cook it.

Poached Chicken Breasts with Mushrooms and Rice

Ingredients

Cooked white rice according to the package

5 Tablespoons of course sea salt

¾ gallon of cold water

1 Tablespoon of Imported olive oil

2 garlic cloves, minced

2/3 cup lower-sodium chicken broth

2 Tablespoons of fresh pineapple juice

1 Tablespoons of orange zest

4 5-ounces pieces of boneless chicken breast

1/2 cup of sliced portabella mushrooms

1/2 cup of sliced button mushrooms

1/2 teaspoon of smoked paprika

2 Tablespoons of fresh tarragon, rough chopped, optional*

Methods

Getting started with the brine: Add 5 tablespoons of coursed sea salt along with ¾ gallons of ice water add you chicken breast and brine for 3hours.

After the 3 hours of brining using a large skillet heat oil over medium heat. Add garlic; cook and stir for a few minutes or until fragrant. Add broth, pineapple juice and orange zest; bring to a rapid boil. Add the chicken breast and simmer gently 12 to 15 minutes or until the chicken breast has a temperature of 165 degrees or juices runs clear at this point transfer chicken breast to a shallow baking dish, reserving cooking liquid in skillet.

Return skillet to medium heat. Simmer cooking liquid until reduced by half. Add mushrooms; cook 2 minutes or until softened. Stir in paprika, and season with pepper to taste add rice on a serving platter then add the chicken breast on top of the rice then spoon mushroom mixture over the chicken breast garnish with fresh tarragon and serve...

Comments 2 comments

vocalcoach profile image

vocalcoach 18 months ago from Nashville Tn.

I love cooking with mushrooms and add them to many recipes. Haven't heard of smoked paprika and it sounds lovely. Will be whipping this up as a surprise for my family. Sharing and thanks.


Handicapped Chef profile image

Handicapped Chef 18 months ago from Radcliff Ky Author

Vocalcoach thank you so much if you can't find the smoked paprika let me know I own a spice company. To me the mushrooms are the sta of the dish but it's all about the poaching it is a very healthy way to cook food.

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