|Makes: 1/2 cup (8 )|
|Serving Size: 1 Tbsp.|
|Sodium||75 mg (without added salt)|
|Choices: Fat 0.5|
- Makes: 1/2 cup (8 )
- Serving Size: 1 Tbsp.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
|1||small||shallot, finely minced|
|1||garlic clove, minced|
|1/4||tsp.||dried thyme leaves|
|1/2||cup||dry white wine|
|1||cup||strained poaching liquid or|
|reduced sodiun chicken broth|
|2||Tbsp.||fresh lemon juice|
|Salt and freshly ground black pepper|
|to taste (optional)|
|1/4||cup||minced fresh parsley|
- Heat the olive oil in a skillet over medium heat. Add the shallot and garlic, and sauté for about 3 minutes. Add the thyme leaves and white wine, and reduce the wine to half its volume. Add the strained poaching liquid, and reduce the liquid over medium heat to half its volume.
- Lower the heat to simmer, and add the lemon juice. Whisk in the butter a little bit at a time, whisking vigorously until it is incorporated. If desired, season well with salt and pepper. Serve with the poached chicken breasts. Garnish the chicken with minced fresh parsley.