Recipe: Poached Chicken and Vegetables with Horseradish and Mustard

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Poached chicken breast and vegetables can be elegant with the addition of herbed Dijon mustard. For this dish, horseradish adds yet another tangy dimension.

serves 4

    • 1 tablespoon horseradish
    • ½ cup white wine
    • 2 cups water
    • 1 tablespoon fresh tarragon
    • 4 6-ounce boneless, skinless chicken breasts
    • 2 medium-sized zucchini, cut into 1-inch pieces
    • 2 medium-sized yellow squash, cut into 1-inch pieces
    • 1 pound fresh green beans
    • 12 baby carrots

In a large sauté pan over medium heat, add horseradish, white wine, water, and tarragon and bring to a simmer.

Add the chicken breasts and poach for 8 to 10 minutes, then add the vegetables. Cover and simmer for another 8 minutes.

Place chicken breasts in shallow soup bowl, garnish with vegetables, and pour a little of the broth over the top.

Garnish the edge of each soup plate with 1 tablespoon Dijon mustard and a little high-quality sea salt.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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