Lilac Poached Chicken

Makes 4 servings



2 cups water

1 cup dry white wine (I’m using a Pinot Grigio)

1/2 cup fresh lilac flowers

1/2 teaspoon kosher salt

20 ounces boneless, skinless chicken breasts cut into 1/2 inch thick cutlets

1 1/2 cups heavy cream 


Directions:  Bring the water, wine, lilac flowers and salt to a boil in a large, shallow, straight-sided pan.  Add the chicken in a single layer then cover and turn the heat down to a bare simmer.  Cook for 4 minutes or until the chicken is just cooked through.  Remove the chicken to a platter and keep warm while finishing the sauce.  Turn the heat up to high and boil the poaching liquid until just a half cup of liquid remains.  Add the cream and keep boiling the sauce until thickened.  Strain into a small pan then spoon over the chicken and serve garnished with a few sprigs of lilac.


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Channel 8 Mankato Charter.
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