Poached Chicken with Herbed Tomato Sauce
Sunday, October 19th, 20081 heaped tablespoon rock salt
4 small chicken breasts
a generous handful of flat leaf parsley leaves
12 large mint leaves
zest from 2 lemons left to sit in 1 tsp rock salt
2 large ripe tomates, finely chopped
4 tablespoons extra virgin olive oil
300g green beans, trimmed
Put the heaped tablespoon of salt in a huge pot of water and bring it to the boil. While boiling, add the chicken breasts, then bring back to the boil. As soon as it comes back to the boil, cover with a tight fitting lid and remove from the heat . Leave covered for half an hour. Yes, it stays OFF the heat source.
Roughly chop the parsley and mint, then place in a bowl with lemon and salt, tomato and extra virgin olive oil. Allow to sit while the chicken is poaching (at least 10 minutes). Steam or blanch the beans only until they are a bright green. Drain and divide among 4 serving plates.
Remove the poached chicken and thickly slice against the grain. Arrange on top of the beans, then spoon over the tomato sauce.
Serves 4 (this is a small meal size for our family, and would have been better suited to three people.)
Taken from Marie Claire Fresh + Fast and changed slightly for my own pantry limits.


