Poached Chicken in Lemon-Tarragon Broth
The chicken can be served in the broth or reserved for sandwhiches.
4 skinless boneless chicen breasts
1/2 tsp. freshley ground pepper
1/3 tsp. salt
1.5 cups chicken broth
1/4 cup lemon juice
1 tsp. lemon zest
1 tbsp. fresh tarragon
4 thing lemon slices
5 sprigs fresh terrargon
Season chicken with pepper and salt, place it in a pan just large enough to hold it in a single layer. Pour in broth and lemon juice, adding water if necessary to cover the chicken. Sprinkle with lemon zest and chopped tarragon.
cover pan and bring to a boil quickly, then quickly reduce heat to medium low, cover, and simmer until chicken is white but not overcooked, still juicy. 11-16 minutes
serve chicken and broth in shallow soup bowls, garnish with lemon slices and tarragon sprigs.
good luck, let me know how it turns out.