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Milk Poached Chicken With Tarragon Salsa Verde
- 4 6-ounce skinless, boneless chicken-breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon chopped fresh flat-leaf parsley
- 1/4 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/3 cup fat-free, low sodium chicken broth
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 3 tablespoons capers
Place each chicken breast half between 2 sheets of waxed paper and pound them to 1/4-inch thick using a rolling pin or wooden mallet. Season with salt and pepper, sprinkle with lemon juice and dust with parsley.
Place breadcrumbs in a shallow dish. Dredge each chicken breast until coated on both sides. Lightly shake to remove excess and transfer the chicken to a clean plate.
Coat a large skillet with cooking spray and heat over medium-high heat. Cook chicken for about 5 minutes on each side, until it is cooked through. Transfer to a plate, cover and keep warm.
Add the olive oil and garlic to the pan and sauté until the garlic begins to brown. Add the broth and wine, and cook for 1 minute, stirring constantly. Remove pan from the heat and whisk in the butter until the sauce is smooth. Add the capers.
Return the chicken to the pan. Simmer for 2-3 minutes and serve hot.