Recipe: Poached Chicken and Vegetables with Horseradish and Mustard

By Regina Charboneau

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/01/recipe-poached-chicken-and-vegetables-with-horseradish-and-mustard/32960/