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Archive for the ‘chicken breast meat’ Category

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Elegant Chicken Salad

In chicken breast meat, Elegant Chicken, elegant chicken recipe, Elegant Cook, Elegant Cook M-J de Mesterton, Elegant Cookery, elegant cuisine, Elegant Culinary Photography on 29/07/2011 at 12:26 pm

Poached chicken in a  lettuce salad, with fresh lemon and vegetable oil dressing, ground green peppercorn and salt–how elegant and health-promoting it is. I would have made Chicken Jubilee from Beverly Barbour’s book, “Secret Recipes from Private Clubs,” but I had no tomato. I did, however, use a green pepper from my garden to replace it.  This simple chicken salad is a refreshing dish for summer luncheon.

©M-J de Mesterton

Poaching Chicken

In boneless breast recipe, chicken breast meat, chicken in wine, chicken velouté, Elegant Chicken, elegant chicken recipe, freezing chicken, poached chicken, poaching chicken, sliced chicken on 09/06/2010 at 8:12 am
Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton
Courtesy of M-J de Mesterton

>Poaching Chicken

In boneless breast recipe, chicken breast meat, chicken in wine, chicken velouté, Elegant Chicken, elegant chicken recipe, freezing chicken, poached chicken, poaching chicken, sliced chicken on 09/06/2010 at 8:12 am

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Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton
Courtesy of M-J de Mesterton

Poaching Chicken

In boneless breast recipe, chicken breast meat, chicken in wine, chicken velouté, Elegant Chicken, elegant chicken recipe, freezing chicken, poached chicken, poaching chicken, sliced chicken on 09/06/2010 at 8:12 am
Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton
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