Need help FAST with poached chicken question

[HRJ]

Question in a nutshell: What's the best way to poach chicken in the microwave?

Long story: I just got home from work, and it's hot and humid and stuffy in my kitchen. I have to start dinner.

I was planning to make the Chicken with Feta Sauce from CL complete, with steamed broccoli and mashed Yukon Gold potatoes -- the feta sauce goes really nicely over green vegetables, and the potatoes. (As a matter of fact, the feta sauce goes nicely over EVERYTHING!)

But, I don't want to stand in front of a hot stove sauteeing the chicken.

So, I'm considering poaching my boneless chicken breasts in the microwave -- but whenever I've poached before, the chicken has come out very rubbery.

So -- any hints for the best way to poach chicken in the microwave?

TIA!!

Helene

[sneezles]

Don't know how you've done them in the past and frankly I think it's rather hit and miss based on the darn chicken but here's what I do:

4 boneless-skinless breasts
2 tbs broth, dry white wine or lemon juice

Trim the chicken breasts; place in a microwave-safe 9-inch glass pie plate, and arrange them with the thicker portions toward the outside of the dish. Drizzle with the chicken broth. Cover with microwave-safe plastic wrap. Make a vent for the dish by turning a small section of plastic wrap back on itself, leaving a slender vent on one side of the plate. Microwave on High for 6 to 8 minutes, turning after 4 minutes. Let stand covered until ready to serve.

[Grace]

Helene - I poach mine on the stovetop, with awesome results. I know you don't want to do the stovetop thing, but really, you don't have to stand over them at all.

I fill a frying pan with water, add a bullion cube or two, any half dead piece of onion, coarsely chopped up (for flavor, but you can leave this out altogether with no problem), and then I add the chicken breasts. I like the idea of a splash of white wine in the water too - I think I'll do that next time myself! Turn the heat WAY down - it shouldn't be "boiling" - just barely simmering. In 20 minutes (or less, depending on the size of the breasts), you'll have perfectly poached, NON-rubbery, juicy, flavorful chicken! I hope this helps!

[wallycat]

I too only poach stove-top...
I've only attempted fish and chicken in the microwave and neither time have I been happy....
it doesn't take long on the stove and you won't heat up the place too much...cover the pan...

that sauce sounds YUUUMMMY :D

[ginny177]

I basically follow Julia's method. It is almost like Grace's (using the same ingredients and deep fry pan). Bring water/broth/splash of white wine and onion or other flavorings to a boil in the pan. Add the chicken breasts. Turn off the heat, cover the pan and let sit (she says until it all cools - I usually say for 15 - 20 minutes).
This works like a charm for me and doesn't toughen the chicken as the microwave can.

[HRJ]

Thank you, everyone!!! I knew I could count on you guys.

I ended up doing it in the microwave, with Sneezles technique -- I used a little bit more liquid, because I was down to the bottom of a small bottle of chardonnay, so I just poured in what was left. Microwaved for eight minutes, excellent.

What I think I did wrong in the past: I now have a new, 1,100-watt microwave. My old one was only 400 watts and it took forever to cook meat or poultry -- I think the longer, slower cooking may have been a factor. Also, I used to use much more liquid -- maybe I was "boiling" the chicken, rather than poaching it. And, I'm using better-quality chicken now, having switched to organic about a year ago.

Ended up subbing spinach for broccoli, but the idea was the same. Poured the delicious feta sauce over everything. It's from CL Complete, and it's been discussed on this board before, but I can post the recipe if anyone wants it.

About the stove-top poaching -- I make poached salmon a lot, and I do it on the stove, using Julia's method -- I know it makes excellent salmon. As it turns out, I had to turn on the stove to cook the potatoes and make the feta sauce, so one more burner going wouldn't have killed me. But I'm glad I experimented, and now I have one more chicken option.

Again, thanks, thanks, thanks!!

Helene

[JackieO]

Originally posted by HRJ
Poured the delicious feta sauce over everything. It's from CL Complete, and it's been discussed on this board before, but I can post the recipe if anyone wants it.

Helene
:) Please post? I tried searching but got too many hits and I'm not the most patient person.... THANKS!

[valchemist]

here it is. it is a great recipe -- fast, easy, and tasty.

val


* Exported from MasterCook *

Chicken Breasts with Feta Cheese Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
6 skinned chicken breast halves -- (6-ounce)
1 tablespoon butter or stick margarine
4 teaspoons all-purpose flour
1 can evaporated fat-free milk -- (12-ounce)
1 tablespoon fresh or freeze-dried chives
3/4 cup crumbled feta cheese

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 9 minutes on each side until done; keep warm.

2. Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly; stir in chives. Reduce heat to medium-low; simmer 3 minutes or until thick, stirring occasionally. Add cheese; stir until cheese melts. Spoon over chicken.

Yield: 6 servings (Serving size: 1 chicken breast half and 1/4 cup sauce.)


Source:
"CL Complete"


CALORIES: 243 (33 percent from fat); FAT 9 g (sat 5 g, mono 2.4g, poly 0.8 g); PROTEIN 30.2g; CARB 8.8 g; FIBER 0g; CHOL 87 mg; IRON 1.1mg; SODIUM 363mg; CALC 281 mg.

[HRJ]

Here you go:


CHICKEN BREASTS WITH FETA CHEESE SAUCE

Prep: 10 minutes
Cook: 22 minutes

Cooking spray
6 (6-ounce) skinned chicken breast halves
1 tablespoon butter or stick margarine
4 teaspoons all-purpose flour
1 (12-ounce) can evaporated fat-free milk
1 tablespoon fresh or freeze-dried chives
3/4 cup crumbled feta cheese

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 9 minutes on each side until done; keep warm.

2. Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly; stir in chives. Reduce heat to medium-low; simmer 3 minutes or until thick, stirring occasionally. Add cheese; stir until cheese melts. Spoon over chicken.

Yield: 6 servings (Serving size: 1 chicken breast half and 1/4 cup sauce.

CALORIES: 243 (33 percent from fat); FAT 9 g (sat 5 g, mono 2.4g, poly 0.8 g); PROTEIN 30.2g; CARB 8.8 g; FIBER 0g; CHOL 87 mg; IRON 1.1mg; SODIUM 363mg; CALC 281 mg.

I use boneless, skinless chicken breasts. I often use the butter-flavored cooking spray to cook them in. And, I know it boosts the fat content, but I use real butter for the sauce, instead of margarine. (Figure I don't make this all that often, and it's worth the indulgence.)

I also often halve the recipe when I'm cooking for just the two of us.

Enjoy

Helene

[HRJ]

Val -- LOL -- guess we were posting at the same time!

H.

[JackieO]

Thanks Helene and Val! The sauce looks good -- I have some basil/sundried tomato feta in the 'fridge. I think I know what to make for dinner tonight.

[JackieO]

Didn't get around to making this chicken w/feta sauce until tonight, but, WOW. We liked it!!!

And in reference to Helene's note -- I had all four burners going on the rangetop tonight!:( I don't know how frickin' hot it is, but after a cool day/night yesterday, I had opened up the house. It was still pleasant enough inside this afternoon, but I knew after cooking a meal, it would be awful, so I shut everything up and resorted to "canned" environment. But the dinner was worth it;) .

I marinated the chicken for an hour in Italian dressing, then just browned it in a skillet sprayed with basil olive oil. Cooked up some fresh beets (double YUM), made a lemon-oregano orzo I found in the recipe finder and served with a bagged salad mix. I was skeptical about the feta sauce -- don't have a lot of experience with the evaporated milk thing -- but it was GREAT! DH loved it, said the chicken was rather "ordinary" but the sauce made it quite good. DS asked for some barbecue sauce for his chicken:rolleyes: . Definitely a keeper. We have leftover feta sauce, so tomorrow night's dinner is steamed shrimp (McCormick's Old Bay recipe), leftover orzo, steamed green beans with leftover feta sauce. How simple is THAT? :p (and I know it is supposed to be 95-frickin' degrees tomorrow! Afternoon at the pool at the health club!)

Thanks to all!!