Poached Chicken Breast with Roasted Pepper Sauce Recipe

Written By Lucy Pinder on Friday, July 29, 2011 | 6:38 PM


3 cups chicken broth
Zest from 1/2 lemon
1 lemon, juiced
1/2 cup frozen chopped onions, thawed
1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
4 boneless skinless chicken breasts, rinsed and patted dry
1 (12-ounce) jar roasted red peppers, with liquid
Salt and freshly ground pepper
Lemony Rice, for serving, recipe follows


In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.

Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.

Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
Lemony Rice:

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)
1/2 cup white wine
Zest from 1/2 lemon
1 lemon, juiced

In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

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